Blue Cheese Dip
4 oz. cream cheese, room temperature (I used Neufchatel/reduced fat)
1 c. sour cream (I used light)
4 oz. blue cheese crumbles (use reduced fat if you must)
2 tbsp. chopped fresh chives (use fresh, ok?)
1/2 tsp. freshly ground pepper
Serve with veggies and/or potato chips (REALLY good with Fritos!).
In bowl, using electric mixer or immersion blender, or stirring super fast, beat cream cheese on medium speed until soft & creamy. Reduce speed to low, add sour cream, and beat until combined. Add blue cheese and beat until cheese is crumbled and no large lumps remain. Stir in chives and pepper. Transfer to serving dish, cover with plastic wrap and refrigerate at least 30 minutes for up to one week. Serve with potato chips or crudités. Makes about 2 cups.