Provided by EatingWell
Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water.
Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese.
Calories 45 Carbohydrates 1 Fat 4 Saturated fat 2
Mono unsaturated fat 1 Protein 2 Cholesterol 10 Fiber 0 Potassium 39
This recipe has been added to the following public cookbooks:
No Cooking Necessary,
Danny's CookBook,
taras,
kfm542,
NCAA Munch Madness Food
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | rscamrun
10/03/08 03:17 PM | blue cheese dipvery easy and good |
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