Vegetale al Formaggio (Vegetables with Gorgonzola Dip)

'Tis the season for entertaining - the season when no one gives a fig about added calories.

Have I got a brilliant dip for you!

It is quick to make, tastes incredible, and has a gazillion calories in each serving; food for the gods.

We first tasted this a few years ago during a cooking class given by local chef extradonaire Emily Richards. We LOVED it but for some reason we never got around to making it for ourselves.

We decided that it was the perfect addition to the menu for mom's recent birthday party. I was happy that it tasted every bit as good as we remembered.

This recipe is based upon one from Lombardy - an alpine region of Italy renowned for its flavourful cheeses, fresh vegetables, and meats. Celery is a favourite dipper but carrots, fennel, and blanched green beans are also delicious to use.

Vegetale al Formaggio (Vegetables with Gorgonzola Dip)

1/2 cup mascarpone cheese
1/2 gorgonzola cheese
1/3 cup whipping cream
salt
pepper

In a food processor pulse together the mascarpone, gorgonzola, and whipping cream until smooth. NOTE: if your gorgonzola is semi-soft you may need to add more cream to make a proper dipping consistency.

Season with salt and epper to taste.

Scrape into a serving bowl.

Serve with vegetables for dipping.

Comments

[Kathryn Gerth]

Yahoo...let the party begin!

[JDeQ]

Yup . . . begin, indeed!