Blue Cheese Hot Wing Dip

• 1 (8-oz.) package 1/3-less-fat cream cheese, softened and cut into pieces
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped green onions
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1 teaspoon hot sauce
• 1 teaspoon lemon zest
• 1/2 teaspoon coarsely ground pepper
• 1 (4-oz.) package crumbled blue cheese
• 1 to 2 Tbsp. milk (optional)
• Garnishes: crumbled blue cheese, chopped green onions, freshly cracked pepper
• Serve with: fried chicken breast tenders, celery sticks, radishes, hot wing sauce

1. Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 Tbsp. milk, 1 tsp. at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired. Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days.

cream cheese, parsley, green onions, mayonnaise, sour cream, white wine vinegar, garlic, hot sauce, lemon zest, ground pepper, blue cheese, milk, blue cheese, chicken

Taken from www.myrecipes.com/recipe/blue-cheese-hot-wing-dip (may not work)