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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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. Ingredients:
4 ounces cream cheese, softened |
1/2 cup mayonnaise |
1/2 cup sour cream |
milk (enough to thin to the consistency you like) |
1 garlic clove, minced fine |
1/2 teaspoon onion powder (or you can use minced fresh onion) |
1/2 teaspoon lemon juice |
1 teaspoon sugar |
1/2 cup gorgonzola (chunked or crumbled) |
salt and pepper |
Directions:
1. In a mixing bowl, using a whisk, stir the cream cheese until smooth.
2. Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky).
3. Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.
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