Blue Cheese Dip

I love blue cheese. I often make this dip and use romaine cups and fresh veggies as a vessel. Spread on a burger, sandwich or thin it down with buttermilk for salad dressing.

Makes 1 cup

Ingredients

2/3 cup chobani 20g plain greek yogurt

1/3 cup blue cheese of choice (I love finding a good chunk of blue or gorgonzola on sale and using that, but use whatever your budget will allow).

2 tsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp granulated garlic

1 tsp granulated onion (or 2 tbsp fresh sliced scallions)

sprinkle of oregano, salt and pepper

Method

Mix all ingredients together with whisk, breaking up chunks of blue cheese. Refridgerate at least 20 minutes.