recipes barefoot contessa

Chunky Blue Cheese & Yogurt Dip (Makes 2 cups)

Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: Quentin Bacon

¼ cup finely chopped shallot
1 teaspoon minced garlic
2 tablespoons freshly squeezed lemon juice
7 ounces Greek-style yogurt, such as Fage Total
½ cup good mayonnaise, such as Hellmann’s
4 ounces sharp (mountain) Gorgonzola, crumbled
5 dashes Tabasco sauce, or to taste
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons minced fresh chives
Crudités and/or crackers, for serving

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