Veggies, such as carrots, celery, cucumber, broccoli, cauliflower, sugar
snap peas, bell peppers, grape tomatoes, etc, cut into finger-food sized
pieces
Blue Cheese Dipping Sauce
1/2 c. organic sour cream (not low-fat)
1/4 c. mayonnaise (with high-oleic, mono-unsaturated oil)
1 clove garlic, crushed
4 t. whole milk
1 1/2 t. Worcestershire sauce
1/4 t. real sea salt
freshly ground black pepper
1 1/2 t. fresh lemon juice
2 T. crumbled blue cheese (or any other cheese, grated)
In a blender or food processor fitted with a metal blade, combine all ingredients; process until smooth. Pour into a small dish; cover with plastic wrap or foil. Refrigerate until ready to serve, up to 3 days . Makes 1 cup.
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