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Creamy Blue Cheese Dip

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Ingredients
 ¾ cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt (10%), divided
  cup crumbled flavorful blue cheese
 1 tbsp fresh lemon juice
 ½ tsp hot pepper sauce, or more to taste
 ½ tsp Dijon mustard
 1 medium clove garlic
 Sprinkle of salt
 ½ cup reduced-fat (2%) milk (for dressing only)
Directions
1

In a small bowl, combine about 1/4 cup of yogurt and all of the blue cheese; mash with a fork into lumpy paste.

2

Add remaining yogurt, lemon juice, hot pepper sauce and mustard.

3

Peel garlic and chop coarsely.

4

Sprinkle with salt and mash into puree with blade of knife held sideways.

5

Scrape into yogurt mixture and stir until well blended.

6

For salad dressing, stir in milk.

7

Cover dip or dressing and refrigerate for at least 1 hour for flavors to blend.

8

Serve dip with fresh vegetables or crackers or as topping for baked potatoes.

9

Serve dressing on green salads or grilled or roasted vegetables.

Ingredients

Ingredients
 ¾ cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt (10%), divided
  cup crumbled flavorful blue cheese
 1 tbsp fresh lemon juice
 ½ tsp hot pepper sauce, or more to taste
 ½ tsp Dijon mustard
 1 medium clove garlic
 Sprinkle of salt
 ½ cup reduced-fat (2%) milk (for dressing only)

Directions

Directions
1

In a small bowl, combine about 1/4 cup of yogurt and all of the blue cheese; mash with a fork into lumpy paste.

2

Add remaining yogurt, lemon juice, hot pepper sauce and mustard.

3

Peel garlic and chop coarsely.

4

Sprinkle with salt and mash into puree with blade of knife held sideways.

5

Scrape into yogurt mixture and stir until well blended.

6

For salad dressing, stir in milk.

7

Cover dip or dressing and refrigerate for at least 1 hour for flavors to blend.

8

Serve dip with fresh vegetables or crackers or as topping for baked potatoes.

9

Serve dressing on green salads or grilled or roasted vegetables.

Creamy Blue Cheese Dip

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