I served this dip tonight along with some vegetables, and we also ate it with the Hot Teriyaki Wings I made while we watched the Super Bowl. It’s fresh, creamy, and has that wonderful blue cheese taste. This recipe made about 2 cups of dip, so there’s plenty to go around!
8 oz cream cheese, at room tempature
1 cup plain greek yogurt
1/4 cup milk
4 oz blue cheese crumbles
juice from 1/2 a lemon
1/2 teaspoon lemon zest
2 tablespoons fresh diced chives
Mix together the cream cheese and yogurt. Add the milk, lemon, and lemon zest and mix well. Top with the diced chives and serve. Makes about 2 cups, serves 10+.