GORGONZOLA-GARLIC DIP
This is a tangy, rich, cheesy dip that's a year-round big hitter through the holidays as well as on a hot summer day. Serve with baked whole wheat crackers.
Provided by Hammertime
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 2.1 g, Cholesterol 40 mg, Fat 22.7 g, Fiber 0.4 g, Protein 8.3 g, SaturatedFat 8.3 g, Sodium 376.9 mg, Sugar 0.5 g
GORGONZOLA DIP
This is a great dip for veggies and chips. The distinctive flavors of Gorgonzola cheese and dill are blended into a smooth party favorite.
Provided by Amy
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 15m
Yield 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 0.6 g, Cholesterol 10.7 mg, Fat 3.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 61.6 mg
GORGONZOLA GARLIC BREAD
The most decadent take on garlic bread I've ever come across. Appeared in Gourmet, December 1998 A recipe from Callahan's Cafe Zelda, Newport RI
Provided by Clean Plate Club
Categories Breads
Time P2DT25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Garlic Oil:.
- Preheat oven to 450°F.
- Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
- Carefully unwrap garlic and cool.
- Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
- Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
- Preheat broiler.
- In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
- Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
- Remove pan from heat and keep sauce warm, covered.
- Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
- Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
- Brush cut sides of baguette with garlic oil and season with salt.
- Cut baguette crosswise into 1-inch-thick slices.
- Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.
Nutrition Facts : Calories 1314.1, Fat 63.4, SaturatedFat 25, Cholesterol 106.8, Sodium 1808.5, Carbohydrate 149.4, Fiber 6.3, Sugar 6.9, Protein 39
SAKE GORGONZOLA SAUCE RECIPE
Whip up a strong and flavorful batch of gorgonzola sauce for your next pasta meal! It has a robust taste from the sake to give you full-bodied flavors.
Provided by Jill Newman
Categories Dip, Sauce & Condiment
Time 30m
Yield 4
Number Of Ingredients 9
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!
Nutrition Facts : Carbohydrate 2.21g, Cholesterol 50.34mg, Fat 16.14g, Fiber 0.08g, Protein 3.29g, SaturatedFat 10.18g, ServingSize 4.00, Sodium 137.89mg, Sugar 0.00, UnsaturatedFat 4.45g
GORGONZOLA DIP
This is my favorite, favorite! It keeps much better when we use Gorgonzola that comes in a wedge. The pre-crumbled kind makes the dip runny after two days. You can also thin this into a dressing with a little more milk.
Provided by feedn9
Categories Salad Dressings
Time 10m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113.7, Fat 10.2, SaturatedFat 4.9, Cholesterol 21.4, Sodium 181.2, Carbohydrate 3.7, Sugar 1.1, Protein 2.3
WARM GORGONZOLA DIP RECIPE - (3.4/5)
Provided by carvalhohm
Number Of Ingredients 4
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.
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