I have been a cheese connoisseur since my trip to Europe. That is where I developed my love of fine cheeses of all kinds. It seems that each country I visited had it’s own special version of cheese and those cheeses varied by region. I was in cheese heaven! I learned that Gorgonzola was Italy’s contribution to the Bleu Cheese family and I fell in love with it. I like the sharp taste and creamy texture that just seems to melt in your mouth. I can easily eat a whole block with some nice crunchy bread, some toasted pecans and a few strips of Prosciutto, yum!
Gorgonzola is also a favorite of Mr. R’s. He especially loves Gorgonzola Salad Dressing and Dip. In fact, it’s the only salad dressing he ever requests. I usually make a large batch to keep in the refrigerator for dipping fresh veggies or hard-boiled eggs, to top salads, or just for dipping some crunchy bread or crackers. It makes a nice little snack to have on hand.
If you have never had homemade Gorgonzola Salad Dressing and Dip and you are a Bleu Cheese lover than this recipe is for you! I beats store bought dressing hands down. Anytime I’m forced to eat a store bought dressing it always takes like a bunch of chemicals and plastic. Yuck! Homemade is always the way to go and it’s so easy to whip it up!
Okay, enough of my chatter, let’s get on with the recipe.
- 1/2 a block of Gorgonzola, cut in small cubes about 1/2 to 3/4 cup depending on taste
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- Juice of 1/2 lemon
- 2 tea Garlic Powder
- 1 tea Onion Powder
- Salt and Pepper, to taste
- In a small bowl or 2 cup measuring cup, mix all ingredients except the cubed Gorgonzola
- Taste the mixture and adjust seasonings, salt and pepper to taste
- If you find it to be a little too lemony you can balance it out with a pinch or two of sugar or honey
- Once mixture is seasoned well, gently fold in the Gorgonzola leaving some nice chucks
- Put salad dressing into a storage bowl, cover and refrigerate for approximately 15 to 30 minutes to allow the flavors to marry.
See you in the comments,