Ingredients Scale 1 28 ounce container Greek Yogurt (I use Fage) 2 tablespoons Vegenaise* 1 teaspoon Vegan Worcestershire sauce 2 cloves garlic, minced 4 ounces blue cheese 1/2 cup chives, sliced thin 2 scallions, sliced thin 2 tablespoons fresh dill, chopped** 2 teaspoons paprika 1 teaspoon cayenne pepper 1/4 cup lemon juice water to thin salt and pepper to taste Instructions Use a food processor and quickly pulse the blue cheese crumbles on high until it has been broken into slightly smaller chunks
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