Along with the Zucchini Cheddar Biscuits, I also brought this Chunky Blue Cheese and Yogurt Dip to the dinner party. You may remember I made a Stilton Walnut Dip over the winter; I thought this version would be a bit lighter for summer. I tend to prefer dips that have a varied texture, so I didn’t put the ingredients in a food processor and just mixed them in a bowl instead.
Although the dip tasted fairly sharp at first, the flavor quickly mellowed. I served the dip with carrots and Triscuits, both of which complemented the taste well. However, the dip ended up having a fairly thin consistency. Next time I would add some sour cream or perhaps more cheese to make it thicker. But there’s something about any blue cheese dip that always makes me go back for just one more scoop.
Chunky Blue Cheese and Yogurt Dip
1/4 c. chopped shallot
1 t minced garlic
2 T lemon juice
1 c. plain Greek yogurt
1/2 c. light mayonnaise
1/2 c. crumbled gorgonzola
1/2 t black pepper
Mix all ingredients in a bowl. Allow to chill for at least 2 hours.
-Adapted slightly from Barefoot Contessa
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