Chunky Blue Cheese & Yogurt Dip

As many of you know...I am a HUGE Ina Garten fan!  Her recipes always have simple yet delicious recipes and this dip is no exception!  Full of bold flavors...I would have never missed the sour cream and excessive mayo that a traditional blue cheese dip calls for.  The Greek yogurt definitely adds a great tang!

Recipe from Barefoot Contessa's How Easy is That?

• 1/4 cup finely chopped shallot
• 1 t minced garlic
• 2 T freshly squeezed lemon juice
• 7 ounces {just less than a cup} Greek-style yogurt
• 1/2 cup good mayo {I used lite}
• 4 ounces {half cup} sharp Gorgonzola {blue cheese works as well}, crumbled
• 5 dashes Tobasco sauce, or to taste
• 1 t kosher salt
• 1/2 t freshly ground black pepper
• 3 T minced fresh chives
• Crackers or veggies for dipping

Place the shallot, garlic, lemon juice, yogurt mayonnaise, Gorgonzola, Tobasco, salt and pepper in the bowl of a food processor fitted with a steel blade {I used a mini one...perfect size}.  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 time, until well 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. 

This is perfect for a party or as a snack...great alternative to a rich dip without sacrificing the bold flavors.

Hope you enjoy!  Bon Appetit!

xo natasha

Linked to: Tasty Tuesdays