Blue Cheese Dip
4 oz. cream cheese, room temperature
4 oz. crumbled blue cheese
2 T. fresh chives
In a stand mixer with whisk attachment, beat cream cheese on medium speed until light and fluffy, approx. 2 minutes
Fold chives and pepper in with a rubber spatula.
Refrigerate for at least 30 minutes or up to 1 week.
Serve with kettle chips or crudités.