¾ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt divided
⅓ cup crumbled flavorful blue cheese
1 tablespoon fresh lemon juice
½ teaspoon hot pepper sauce, or more to taste
½ teaspoon Dijon mustard
1 medium clove garlic
Sprinkle of salt
About ½ cup reduced-fat (2%) milk (for dressing only)
COMBINE about ¼ cup of yogurt and all of blue cheese in small bowl; mash with fork into lumpy paste. Add remaining yogurt, lemon juice, hot pepper sauce and mustard.
PEEL garlic and chop coarsely. Sprinkle with salt and mash into puree with blade of knife held sideways. Scrape into yogurt mixture and stir until well blended. For salad dressing, stir in milk.
COVER dip or dressing and refrigerate for at least 1 hour for flavors to blend. Serve dip with fresh vegetables or crackers or as topping for baked potatoes. Serve dressing on green salads or grilled or roasted vegetables.
What is the serving size associated with the nutritional values?
* 2 tablespoons of dip.