whipped gorgonzola

Categories: Appetizers, Posted by Sandy Bergsten - Comments (0)


4 ounces Gorgonzola Dolce

4 ounces cream cheese, softened

¾ cup heavy cream

Kosher salt and freshly ground black pepper

Crudités (such as sliced fennel, sliced baby beets, radishes with tops, cucumbers, and small carrots with tops) and toast points (for serving)



Pulse Gorgonzola, cream cheese, and cream in a food processor until smooth; season with salt and pepper. Serve with crudités and toast points alongside.

Dip can be made 5 days ahead. Cover and chill; let sit at room temperature 20 minutes before serving.

The whipped gorgonzola is wonderful piped onto dates cut in half lengthwise and topped with toasted almonds.

Makes about 1 ¼ cups

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