Ingredients:
8 ouncescream cheese, softened to room temperature
1/4 cupplain Greek yogurt
2 garlic cloves, minced
4 scallions, thinly sliced
1 1/2 tablespoonslemon juice (from about ½ a large lemon)
1 tablespoonLouisiana-style hot sauce, such as Frank’s RedHot
1/2 teaspoonsmoked paprika
1/2 teaspoononion powder
Kosher salt and freshly ground black pepper
1 (6-ounce) wedge blue cheese, crumbled by hand
Sliced celery, carrots, and crackers or sliced bread, for serving
Directions:
Heat the oven to 350°F.
In a food processor, combine the cream cheese, Greek yogurt, garlic, three-quarters of the sliced scallions, lemon juice, hot sauce, paprika, onion powder, and season with salt and pepper. Purée until the dip is smooth.
Transfer to a medium bowl and fold in three-quarters of the crumbled blue cheese. Season with more salt and/or pepper to taste.
Spoon into a small baking dish and sprinkle with the remaining blue cheese. Bake for about 25 minutes, until the dip is browning on top, bubbling around the edges and warmed through.
Top with the remaining sliced scallions and serve immediately with celery, carrots, and crackers or bread.