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Gorgonzola-Garlic Dip

Gorgonzola-Garlic Dip

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet


  1. 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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This was really good. I added a few black olives and a little less olive oil.


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!


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!