Gorgonzola Dip with Crudités

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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
  • 8 medium or 4 small carrots
  • 1 cup (3 oz/90 g) cauliflower florets
  • 12 green onions (optional)
  • 5 oz (155 g) soft, creamy Gorgonzola cheese (see note)
  • ¼ cup (2 fl oz/60 ml) heavy cream, or as needed
  • ¼ tsp freshly ground pepper

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 carrots. Halve small carrots lengthwise; halve larger carrots crosswise and then in half again lengthwise. Break or cut the cauliflower florets into small pieces. Trim the root ends and tough green tops off the green onions, if using.

In a small bowl, using a fork, mash together the cheese and cream, adding more cream if needed to make a good dipping consistency. Stir in the pepper and transfer to a small serving bowl.

Arrange the vegetables on a platter and serve the dip alongside.

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