Chunky Blue Cheese and Yogurt Dip

1/4 cup finely chopped shallot

1 teaspoon minced garlic

2 tablespoons freshly squeezed lemon juice

7 ounces Greek-style yogurt

1/2 cup good mayonnaise, like Dukes or Homemade.

4 ounces sharp (mountain) Gorgonzola, crumbled

5 dashes Tabasco sauce, or to taste

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons minced fresh chives

Crudites and/or crackers, for serving

Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade.

Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined.

Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop.

Serve with vegetables and/or crackers for dipping.