Gorgonzola Dip
Put a tasty snack on the table today: the one and only Gorgonzola dip. I have a weakness for delicious dips, and I had to share this recipe with you. This blue cheese dip with sour cream, Gorgonzola, and chives is a creamy dip that fits every party.Serve with crackers, dipsticks, or vegetables, and you have a tasty snack that will make everyone happy!
Ingredients
- 5 ounces gorgonzola cheese
- ½ cup sour cream
- ½ lemon juice
- ½ ounce chives
- 1 tablespoon honey
- ⅛ teaspoon ground black pepper
Ingredients you need per step are listed below the step in Italic
Instructions
- Crumble the Gorgonzola into the bowl of a food processor.5 ounces gorgonzola cheese
- Add the sour cream to it.½ cup sour cream
- Also, add the honey, pepper, and chives to the bowl. Squeeze half a lemon above it.½ lemon, ½ ounce chives, 1 tablespoon honey, ⅛ teaspoon ground black pepper
- Pulse until you have a smooth dip. Serve with raw vegetables, breadsticks, or toast.
NOTES
1. Gorgonzola: Don't have Gorgonzola at home? You can use any blue cheese for this recipe.
2. Sour cream: You can replace it with crème fraîche and cream cheese.
3. Storage
- Refrigerator: Cover the Gorgonzola dip with plastic wrap, or use an airtight container, and store it in the fridge for up to three days. Serve it at room temperature.
- Freezer: Do not freeze it. The consistency of the dip will change, and it won't be as tasty anymore.
- Leftovers: use them on a sandwich or a wrap (with some lettuce and smoked chicken) for lunch the next day!
Nutrition
Calories: 817kcal | Carbohydrates: 32g | Protein: 34g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 175mg | Sodium: 1669mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2439IU | Vitamin C: 38mg | Iron: 1mg
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