Blue Cheese Dip with Crudites Recipe
Ingredients
| 12 oz gorgonzola or other blue cheese | ||
| Ricotta cheese | 1 Pound | |
| Garlic | 3 Clove (5gm), crushed | |
| Heavy cream | 2 Cup (16 tbs) | |
| CRUDITES | ||
| 1 large bunch of celery | ||
| 2 red peppers, cored and seeded | ||
| 2 green peppers, cored and seeded | ||
| 2 yellow peppers, cored and seeded | ||
| 1 large cucumber, halved lengthwise and seeded | ||
| Carrots | 1 Pound, peeled | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To make the dip, beat the blue cheese with the ricotta cheese until very soft.
Beat in the garlic, cream and seasoning.
Spoon the dip into a large serving dish, cover with plastic wrap and refrigerate until ready to serve.
To prepare the crudites, cut all of the vegetables into sticks about 2-3 inches long.
To serve, place the bowl of cheese dip in the center of a large platter, then arrange the vegetables around it.
Beat in the garlic, cream and seasoning.
Spoon the dip into a large serving dish, cover with plastic wrap and refrigerate until ready to serve.
To prepare the crudites, cut all of the vegetables into sticks about 2-3 inches long.
To serve, place the bowl of cheese dip in the center of a large platter, then arrange the vegetables around it.
Chef
