Prep 10 mins
Cook 0 mins
This is another great recipe from Horn of the Moon. It is especially good on carrots and celery. Use lots of black pepper. This would also be great in a vegetarian sandwich with sprouts, spinach and cucumber. Add chopped green onion if you want.
- 1 cup sour cream
- 1 1⁄2 cups crumbled blue cheese
- 1⁄2 cup plain yogurt (I've used vanilla when I couldn't find small containers of plain and it tastes fine)
- 1 teaspoon dried dill (or 1 T chopped fresh)
- 1⁄8 teaspoon salt
- Mix all of the ingredients together in a small bowl. The dip gets thicker as it sets. Even better if you make it the day before.
I made this over the weekend to have on hand for snacking and it was great! I love blue cheese and dill so it was almost a given that I would like it. It was easy to put together and I used fresh dill and highly recommend it over dried. I also agree that the flavors meld together better if made a day ahead. I cut up some veggies for dipping. Thanks for posting! Made for PAC Fall 2007.