low fat blue cheese dip
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Ingredients
- 4 ounces reduced-fat cream cheese, (Neufchâtel)
- 1/2 cup fresh flat-leaf parsley leaves
- 2 scallions, trimmed and coarsely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon tarragon vinegar, or white-wine vinegar
- 3/4 cup crumbled blue cheese, (4 1/4 ounces)
- 2 tablespoons reduced-fat mayonnaise
- Freshly ground pepper, to taste
Details
Preparation
Step 1
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.
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