Gorgonzola Dip Recipes

Steps:

• 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.

Steps:

• In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

Steps:

• For the green goddess white bean dip: In a food processor, puree the white beans, olive oil, basil, chives, tarragon, lemon juice, anchovy paste and salt together until smooth, scraping down the sides with a rubber spatula as needed. Refrigerate until ready to use.
• For the Gorgonzola-cucumber dip: In a medium bowl, fold together the sour cream, Gorgonzola, cucumbers, dill, lemon zest and salt. Refrigerate until ready to use.
• To serve, place white bean dip, Gorgonzola-cucumber dip and the guacamole in separate bowls. Surround the dips with vegetable crudites, pita chips, tortilla chips and pretzels.

Steps:

• Preheat oven to 400 degrees F.
• Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
• Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Steps:

• Combine mascarpone cheese and sour cream in a small bowl; stir with a wooden spoon until smooth.
• Stir in chives, salt, and pepper.
• Gently stir in Gorgonzola cheese and walnuts, leaving dip chunky.
• Garnish, if desired and sprinkling of nuts.
• Serve dip with sliced apples and pears, crackers, toasted pita wedges, and walnuts.

Steps:

• Combine cream, garlic and thyme in a small saucepan; bring to a boil over medium-low heat. Add cheese and whisk until cheese melts. Reduce heat to low, stirring occasionally. Simmer gently, until it is reduced by half. Sauce will thicken as it reduces. Serve with warm Garlic Cheese Bread. Serves 6. Garlic Cheese Bread: 1/2 c. butter, softened 1/2 c. grated Parmesan cheese 1-1/2 t. garlic, minced 3/4 t. dried basil 3/4 t. dried oregano 1 loaf French bread, halved lengthwise In a small bowl, combine all ingredients except bread. Spread over cut sides of bread. Place bread on an ungreased baking sheet. Broil until golden, about 3 to 5 minutes. Cut into slices.

Steps:

• Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
• Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

Steps:

• In a mixing bowl, using a whisk, stir the cream cheese until smooth.
• Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky).
• Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.