By Paula DeenJUMP TO RECIPE
- 1/2 cup crumbled roquefort cheese
- 1 (3 oz) package softened light cream cheese
- 1/2 cup light mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon wine vinegar
- 1/2 cup light sour cream
Blend all ingredients except Roquefort until smooth. Beat well. Add pepper to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble cheese too much. Chill for 2 hours. Serve with vegetable crudites.