1/2 cup (60 g) crumbled blue cheese

1/2 cup (125 ml) mayonnaise

1/4 cup (60 ml) sour cream

2 tbsp chopped parsley

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) honey

1 small garlic clove, finely chopped

In a small bowl, combine all the ingredients. Season with salt and pepper. The blue cheese dip will keep for 2 to 3 days in the refrigerator.

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