roquefort dip

Ingredients:

4 ounces cream cheese, softened

1 ½ teaspoons cider vinegar

1 ½ teaspoons fresh lemon juice

¼ cup chopped chives

½ teaspoon salt

½ teaspoon pepper

Dash garlic powder

½ cup sour cream

½ cup mayonnaise 

2 ounces Roquefort cheese, room temperature

Directions:

Combine the softened cream cheese, vinegar, lemon juice, salt, pepper and garlic powder. Mix in the sour cream, mayonnaise and chopped chives. Refrigerate for several hours. The dip will keep in the refrigerator for a week.

Makes about 2 cups

Serve with sliced red peppers, snap peas, quartered radishes, sliced cucumber, or other crudité.