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Blue Cheese "Hot Wing" Dip




Source of Recipe


Southern Living, January 2011






List of Ingredients



• 1 (8-ounce) package 1/3-less-fat cream cheese, softened and cut into pieces
  
• ½ cup loosely packed fresh flat-leaf parsley leaves
  
• ¼ cup chopped green onions
  
• ¼ cup reduced-fat mayonnaise
  
• ¼ cup reduced-fat sour cream
  
• 2 Tbsp white wine vinegar
  
• 1 clove garlic, minced
  
• 1 tsp hot sauce
  
• 1 tsp lemon zest
  
• ½ tsp coarsely ground pepper
  
• 1 (4-ounce) package crumbled blue cheese
  
• 1 to 2 Tbsp milk (optional)
  
• Garnishes: crumbled blue cheese, chopped green onions, freshly cracked black pepper
  






Instructions



1. Pulse first 10 ingredients in a food processor 4 times or just until blended. Transfer mixture to a serving bowl, and gently stir in blue cheese. If desired, stir in 1 to 2 tablespoons milk, 1 teaspoon at a time, for desired consistency. Cover and chill 1 to 2 hours before serving. Garnish, if desired.
   
   Serve with chicken tenders, celery sticks, radishes, and hot wing sauce. Store leftovers in refrigerator up to 7 days.
   
   Makes about 3 cups.