Don't fear this dip. The blue cheese is not too strong in this recipe
1/4 cup finely chopped shallot
1 teaspoon minced garlic
2 tablespoons freshly squeezed lemon juice
7 ounces Greek-style yogurt
1/2 cup good mayonnaise, like Dukes or Homemade.
4 ounces sharp (mountain) Gorgonzola, crumbled
5 dashes Tabasco sauce, or to taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons minced fresh chives
Crudites and/or crackers, for serving
Step 1: Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade.
Step 2: 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 times, until combined.
Step 3: Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop.
Step 4: Serve with vegetables and/or crackers for dipping.