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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

248 calories; 22.7 g total fat; 40 mg cholesterol; 377 mg sodium. 2.1 g carbohydrates; 8.3 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/02/2009
A very different recipe. Next time I will cut back on the oil. I will also add olives and maybe the addition of a mild cheese. This gets better as it ages. UPDATE: I have my sister addicted to this recipe. She request that I bring it to all our gatherings. You can change this recipe up with any chesse you want and it will turn out the bomb! I made it with feta cheddar and blue chesse. It is still wonderful. LOVE LOVE this recipe! Oh yes I added olives to it and no one can stop eating once they start! Read More
(19)

Most helpful critical review

Rating: 3 stars
03/17/2008
I preferred this dip served with raw crisp veggies instead of crackers. It had a good flavor combination with the salty tart crunchy sweet but I felt it was lacking a little heat. Next time I make this I will add some red pepper flakes! N R Read More
(8)
29 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/02/2009
A very different recipe. Next time I will cut back on the oil. I will also add olives and maybe the addition of a mild cheese. This gets better as it ages. UPDATE: I have my sister addicted to this recipe. She request that I bring it to all our gatherings. You can change this recipe up with any chesse you want and it will turn out the bomb! I made it with feta cheddar and blue chesse. It is still wonderful. LOVE LOVE this recipe! Oh yes I added olives to it and no one can stop eating once they start! Read More
(19)
Rating: 4 stars
01/02/2009
A very different recipe. Next time I will cut back on the oil. I will also add olives and maybe the addition of a mild cheese. This gets better as it ages. UPDATE: I have my sister addicted to this recipe. She request that I bring it to all our gatherings. You can change this recipe up with any chesse you want and it will turn out the bomb! I made it with feta cheddar and blue chesse. It is still wonderful. LOVE LOVE this recipe! Oh yes I added olives to it and no one can stop eating once they start! Read More
(19)
Rating: 5 stars
07/26/2010
This was really good. I added a few black olives and a little less olive oil. Read More
(18)
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Rating: 4 stars
03/24/2008
This dip was good i did make some changes. I halved the recipe first of all because my husband doesnt like gorgonzola. I added a little more lemon juice a heaping Tbs of sourcream and it definately need something else so i added a lot of cracked black pepper and a couple of pinches of crushed red pepper. It sure was good though on some ritz crackers or whole wheat crackers i enjoyed it. THank you! Read More
(13)
Rating: 5 stars
03/18/2008
This dip was great. Spread on Tostitos. Spread straight from fridge. I was out of Red Wine Vinegar so I used Balsamic Vingegar. This would also be wonderful on top of a burger. It has lots of possibilities. Read More
(12)
Rating: 4 stars
03/18/2008
Serious flavor in this one! I really enjoyed the lemon with the cheese. The gorgonzola I bought came in 5oz container so I adjusted the other ingredients to work. I did think there was a bit more oil than needed. I also think it might work well to throw all the "wets" in the food processor before adding the onion and parsley. The leftovers (if there are any) are going to be tossed with pasta and chopped pecans - or mixed with cream cheese and stuffed into mushrooms...lots of ideas! Thanks for the recipe Hammertime! Read More
(11)
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Rating: 4 stars
03/18/2008
Loved it! Very stinky which in our house is a good thing! I didn't have a red onion so I used a few green onions diced fine. VERY good. I think I'd keep it like that I like the mild onion flavor. I had to really MASH it to get it to blend think it would be easier in a food processor or a blender. Next time more "wet" and I'm tossing it all in a whizzer. And there WILL be a next time! Read More
(10)
Rating: 3 stars
03/17/2008
I preferred this dip served with raw crisp veggies instead of crackers. It had a good flavor combination with the salty tart crunchy sweet but I felt it was lacking a little heat. Next time I make this I will add some red pepper flakes! N R Read More
(8)
Rating: 3 stars
03/16/2008
Again since this is a N R review I made as is(other than I doubled it) so my review will be for that. The flavor was very good but I felt the proportions were a bit off. Next time I will make it with balsamic a bit less oil and snip in some green onions. I served it with lightly toasted sourdough and rye and it was tasty like that but as others have said I think it'd be a good topping for burgers. All in all a solid starter recipe. N R Read More
(5)
Rating: 4 stars
04/19/2008
By itself as a dip for crackers or whatever this recipe is a four; it's pretty good but not totally fantastic. Used as a stuffing for mushrooms however is definitely worth a five. I took another commenter's advice for the second time I tried making this and added cream cheese for stuffed mushrooms. I added about a cup of cream cheese and set it in the refrigerator for about six hours or so. I chopped the stems off of baby bell and white mushrooms and sauteed them in butter for about three or four minutes adding a little lemon juice at the end (goes really well with mushrooms in my opinion). I very carefully scooped out the middle of the mushroom caps to fill with the Gorgonzola cheese mix and then baked in a preheated oven at 375 degrees for about ten minutes although another five to ten minutes probably couldn't have hurt. I still had some dip left over and will probably use that for crackers. Thanks for the recipe! Read More
(4)