Gorgonzola Dip Food

GORGONZOLA SPINACH ARTICHOKE DIP

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.

DIP BAR

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.

HOMEMADE FRENCH ONION DIP

Steps:

• Melt the butter in a fry pan over medium heat.
• Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.
• Place the cream cheese, sour cream and mayo in a bowl, mix until smooth (use microwave in 10 sec bursts if needed to assist)
• Add the caramelised onions. Mix until just combined. Refrigerate at least 2 hours to allow flavours to develope, overnight is better!
• Serve at room temperature, garnished with chopped chives if desired. Best served with crinkle cut plain potato chips!

GORGONZOLA DIP

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.

GORGONZOLA-GARLIC DIP

Steps:

• Mix together the Gorgonzola cheese, onion, parsley, and garlic in a bowl until well blended. Whisk together the vinegar, lemon juice, and olive oil in a separate bowl until well blended. Stir the vinegar mixture into the cheese mixture until well blended. Refrigerate at least 4 hours, or longer. Serve at room temperature.

GORGONZOLA DIP

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.

SAKE GORGONZOLA SAUCE RECIPE

Steps:

• Combine the sake, butter, and garlic into a saucepan over medium heat.
• Cook and stir for 3 minutes, until the mixture has thickened and reduced in volume by one half.
• Add the cream to the sake mixture, then stir for 3 minutes, until reduced by one fourth.
• Season with basil, parsley, salt, and pepper.
• Stir the gorgonzola cheese and parmesan cheese slowly into the sake mixture.
• Simmer and stir continuously for 3 minutes, until smooth.
• Simmer for 5 more minutes, until the flavors have combined.
• Serve over pasta, and enjoy!

CHUNKY GORGONZOLA DIP

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.