Blue Cheese Dip

Found in the Williams Sonoma catalog. I wanted to place it here for safe keeping until I get a chance to try it. It sounds very good. Serve with potato chips or cut up veggies. Cook time is the chill time. The prep time is a guess.

• Ready In: 40 mins
• Yields: 2 cups

Ingredients

• 4  ounces cream cheese, room temperature
• 1  cup sour cream
• 4  ounces blue cheese
• 2  tablespoons chives, chopped
• 1⁄2 teaspoon black pepper

Directions

1. Beat cream cheese on medium speed of an electric mixer until soft and creamy, about 2 minutes.
2. Reduce speed to low and add the sour cream and beat until well combined.
3. Add the blue cheese and beat until lumps are gone.
4. Stir in chives and pepper.
5. Refrigerate for at least 30 minutes. Will keep for 1 week.