4 ounces cream cheese
1 cup sour cream
4 ounces tangy blue cheese
2 tablespoons chopped fresh chives
1/2 teaspoon freshly-ground black pepper
Potato chips
Crudités
Directions: one line for each direction. When saved the lines will be numbered.
In a bowl, using a handheld electric mixer fitted with the beater attachments, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.
Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.
Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités.
This recipe yields about 2 cups.
Comments: The perfect partners for potato chips and sliced raw vegetables (known as crudités), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as you'll discover with the blue cheese dip featured here.
Notes: Recipe from the Williams-Sonoma Kitchen
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
