Gorgonzola Dip with Crudités
Many kinds of Gorgonzola cheese are available, some creamier than others. Gorgonzola dolce, the creamiest variety, is a good choice for 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.
- 16 thin asparagus spears, tough ends removed
- 8 medium or 12 baby radishes with some green leaves
- 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
- 1/4 cup (2 fl. oz./60 ml) heavy cream, or as needed
- 1/4 tsp. freshly ground pepper
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 crisp-tender, 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.
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. Serves 8.
Serving idea: Use the dip as a sandwich spread, paired with roast beef, prosciutto or serrano ham.
Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).