Blue Cheese Dip

• 4 ounces, weight Cream Cheese, Softened
• 1 cup Sour Cream Or Plain Yogurt
• 4 ounces, weight Crumbled Blue Cheese
• 2 Tablespoons Chives, Chopped
• 1 clove Garlic, Crushed
• 1/2 teaspoons Fresh Ground Pepper
• 2 Tablespoons Flat-leaf Parsley, Chopped

1. Beat the cream cheese and sour cream with a hand mixer until combined.
2. Add 1/2 of the blue cheese and beat a little more.
3. Add the pepper, chives and garlic; mix until combined.
4. Add the remaining blue cheese and parsley, to leave some chunks in the dip.
5. Mix well.
6. Serve cold with carrot chips, celery, crackers, pretzels, etc.
7. Also, I add Penzeys Shallot Pepper in place of the garlic and black pepper.
8. It is a must in all of my cold dip recipes.

weight cream cheese, sour cream, cheese, chives, clove garlic, fresh ground pepper, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/blue-cheese-dip/ (may not work)