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
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.
2. 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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