Blue Ribbon Dip "This dip is a change of pace. It's not so much for chips. It makes a good dipping sauce for raw vegetables. I also like it with either torn bits of a baguette or thin slices of baguette." Ingredients: 8 ounces blue cheese, crumbled 2 cloves garlic, crushed 1/2 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1/2 cup chopped red onion 1/2 cup cilantro, minced (or substitute parsley) 1/4 teaspoon black pepper Method: Combine all ingredients in a shallow casserole or serving dish. Refrigerate for at least one hour or up to two days before serving.
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