Warm Bay Blue Cheese Dip
Crated by Marissa Mullen of That Cheese Plate
8 ounces cream cheese, softened to room temperature
1/4 cup plain Greek yogurt
2 garlic cloves, minced
4 scallions, thinly sliced
1 1/2 tablespoons lemon juice (from about ½ a large lemon)
1 tablespoon Louisiana-style hot sauce, such as Frank’s RedHot
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 (6-ounce) Point Reyes Bay Blue cheese, crumbled by hand
Sliced celery, carrots, and crackers or sliced bread, for serving
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 Bay Blue cheese. Season with more salt and/or pepper to taste.
Spoon into a small baking dish and sprinkle with the remaining Bay 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.