Chunky Blue Cheese and Yogurt Dip

• 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

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.
2. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky.
3. Add the chives and pulse two or three times, until combined.
4. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop.
5. Serve with vegetables and/or crackers for dipping.

shallot, garlic, freshly squeezed lemon juice, yogurt, mayonnaise, gorgonzola, tabasco sauce, kosher salt, freshly ground black pepper, fresh chives, crudites andor

Taken from www.foodnetwork.com/recipes/ina-garten/chunky-blue-cheese-and-yogurt-dip-recipe.html (may not work)