Veggie Dip

Hazel Smith's Hot Dish Recipe of the Week

Veggie Dip

2 packages (8-ounce packages) cream cheese at room temperature
1 clove crushed garlic
1 cup sour cream at room temperature
1 teaspoon Worcestershire
1 teaspoon salt
2 teaspoons fresh lemon juice
½ (4-ounce package) blue cheese

Combine all ingredients and blend until smooth. Prepare a large platter of fresh veggies (sliced squash, sliced zucchini, sliced onion, sliced cucumber, quartered tomatoes, sliced green and red pepper, sliced celery). Serve and watch those veggies go!