Chunky Blue Cheese and Yogurt Dip (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Ingredients:
1/4 cup finely chopped shallot |
1 teaspoon minced garlic |
2 tablespoons freshly squeezed lemon juice |
7 ounces greek-style yogurt, such as fage total |
1/2 cup good mayonnaise, such as hellmann's |
4 ounces sharp (mountain) gorgonzola, crumbled |
5 dashes tabasco sauce, or to taste |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons minced fresh chives |
crudites and/or crackers, for serving |
Directions:
1. Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.
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