Raw Vegetable Salad with Blue Cheese Dip

• 1 cup crumbled blue cheese
• 2 ounces cream cheese
• Small handful fresh parsley leaves
• 3 tablespoons chopped onion
• 1 clove garlic, coarsely chopped
• 2/3 cup sour cream
• 1/3 cup mayonnaise
• 2 to 3, teaspoons prepared horseradish, to your taste
• 2 to 3 teaspoons fresh lemon juice, to your taste
• 2 teaspoons tarragon vinegar or wine vinegar
• Salt and freshly ground black pepper to taste
• 2 cups small broccoli florets
• 2 cups small cauliflower florets
• 1 cucumber, thinly sliced
• 2 ribs celery, cut into smallish sticks
• 1 carrot, cut into smallish sticks
• Chopped fresh parsley leaves (optional), for garnish

1. To prepare the dip, put the blue cheese, cream cheese, parsley, onion, and garlic in a food processor.
2. Pulse several times, to blend.
3. Add the remaining dip ingredients and process again, until smooth, adding salt and pepper and more lemon juice and vinegar, if needed.
4. If the mixture seems too thick, add water 1 teaspoon at a time.
5. Transfer the mixture to a serving bowl, then cover with plastic wrap and refrigerate until needed.
6. You can prepare this up to a day ahead.
7. To serve, put dip in the middle of a serving platter and arrange the vegetables around it.
8. Garnish the dip with parsley, if desired.

blue cheese, cream cheese, handful fresh parsley, onion, clove garlic, sour cream, mayonnaise, horseradish, lemon juice, tarragon vinegar, salt, broccoli florets, cauliflower, cucumber, celery, carrot, parsley

Taken from www.cookstr.com/recipes/raw-vegetable-salad-with-blue-cheese-dip (may not work)