8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
1 16-ounce container sour cream
1/3 cup chopped fresh Italian parsley
Directions
Whisk blue cheese crumbles, sour cream, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD: Dipping sauce can be made 1 day ahead. Cover and refrigerate.
