INGREDIENTS
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8 oz cream cheese
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1 cup sour cream
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4 oz blue cheese
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1 Tbsp dried parsley
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1 Tbsp olive oil
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1 Tbsp lemon juice
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salt & pepper (I use about 1 tsp of Jane’s Crazy Mixed Up Seasonings Salt)
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Buttermilk – about 1/4 Cup, use enough to thin dip to desired consistency