Blue Cheese Dip

If you have a garden or farmer's market nearby, there's much to be said for setting out a plate of raw summer vegetables and serving them with nothing more than a great dip. Here is one that everybody seems to enjoy, a creamy blue cheese dip that's good with crunchy radishes (provide some toothpicks for impaling them), baby carrots, broccoli and the like. Use enough of any combination of veggies to feed 4 or 5 people. Ingredients 4 ounces reduced-fat cream cheese, (Neufchâtel) 1/2 cup fresh flat-leaf parsley leaves 2 scallions, trimmed and coarsely chopped 1 clove garlic, minced 1 tablespoon lemon juice 1 tablespoon tarragon vinegar, or white-wine vinegar 3/4 cup crumbled blue cheese (4 1/4 ounces) 2 tablespoons reduced-fat mayonnaise freshly ground pepper, to taste Instructions Place cream cheese, parsley, scallions, garlic, lemon juice and vinegar in a food processor; pulse until the mixture is fairly smooth, scraping down the sides once or twice. Add blue cheese, mayonnaise and pepper; pulse until smooth but still textured. You don't want the dip to be too smooth. If it seems to need a little thinning, add a teaspoon or so of water. Variation: For Parmesan Dip, substitute 1/2 cup freshly grated Parmesan for the blue cheese. Nutritional Information Makes: 16 servings Serving size: 1 cup Calories 45 Fat 4g Saturated fat 2g Mono Fat 1g Cholesterol 10mg Carbohydrates 1g Protein 2g Dietary fiber 0g Sodium 115mg Potassium 39mg