Name: Gorgonzola Dip with Crudités
Yield: Serves 8
Ingredients: 12 green onions (optional); 1 cup (3 oz/90 g) cauliflower florets; 5 oz (155 g) soft, creamy Gorgonzola cheese (see note); ¼ tsp freshly ground pepper; ¼ cup (2 fl oz/60 ml) heavy cream, or as needed; 8 medium or 12 baby radishes with some green leaves attached; 16 thin asparagus spears, tough ends removed; 8 medium or 4 small carrots

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Many kinds of Gorgonzola cheese are available, some creamier than others. I use Gorgonzola dolce, the creamiest variety, to make this flavorful dip. Serve with a selection of colorful seasonal vegetables, such as radishes and asparagus in spring or zucchini and sugar snap peas in summer.

Ingredients

16 thin asparagus spears, tough ends removed
8 medium or 12 baby radishes with some green leaves attached

Method

Bring water to a boil in a steamer pan. Arrange the asparagus on the steamer rack, place over the boiling water, cover, and steam until tender-crisp, about 4 minutes. Remove the asparagus from the steamer and let cool completely. Cut the spears in half on the diagonal.

Slice the radishes thinly crosswise, cut lengthwise into quarters, or leave whole, depending on their size. Peel the ca