Blue Cheese Dip

"The perfect partners for potato chips and sliced raw vegetables (known as crudités), savory dips are always a favorite at casual gatherings. When they're made from scratch using premium ingredients, dips offer deep, complex flavors, as you'll discover with the blue cheese dip featured here."

4 oz. cream cheese, at room temperature
1 cup sour cream
4 oz. tangy blue cheese, such as Point Reyes
2 Tbsp. chopped fresh chives
1/2 tsp. freshly ground pepper
Potato chips (for serving)
Crudités for (serving)

In a bowl, using a handheld electric mixer fitted with the beater attachments beat the cream cheese on medium speed until soft and creamy, about 2 minutes.

Reduce the speed to low, add the sour cream and beat until combined, about 1 minute.

Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute.

Stir in the chives and pepper. Transfer the dip to a small serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 week.

Serve with potato chips and crudités.

Makes about 2 cups
Adapted from source: Williams-Sonoma Kitchen