Gorgonzola Cheese Spread Recipes

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SAVORY GORGONZOLA SPREAD



Savory Gorgonzola Spread image

Cream cheese, Gorgonzola, green onions and mint are blended in a food processor for a distinctive spread to serve with bread, bagels or crackers.

Provided by My Food and Family

Categories     Herbs

Time 10m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup ATHENOS Crumbled Gorgonzola Cheese
2 green onions, sliced
2 Tbsp. chopped fresh mint

Steps:

  • Place all ingredients in food processor container fitted with steel blade; cover. Process until blended but not smooth.
  • Serve with crusty French bread, bagels or woven wheat crackers.

Nutrition Facts : Calories 90, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 3 g

GORGONZOLA CHEESE SPREAD



Gorgonzola Cheese Spread image

Make and share this Gorgonzola Cheese Spread recipe from Food.com.

Provided by Dancer

Categories     Spreads

Time 15m

Yield 2 1/4 cups.

Number Of Ingredients 8

1/4 cup walnuts
1 shallot, peeled and quartered
4 ounces white cheddar cheese, cut in 1/2 cubes
6 ounces gorgonzola or blue cheese, cut in 1/2 inch slices
4 ounces light cream cheese, softened and, cut in 1/2 inch slices
1/4 cup butter or 1/4 cup margarine
2 tablespoons milk
1 teaspoon Worcestershire sauce

Steps:

  • In a processor bowl, finely chop walnuts.
  • Set aside.
  • With processor running, add shallot and chop finely.
  • Add cheeses and process until crumbly.
  • Add remaining ingredients, including walnuts.
  • Process until creamy.

Nutrition Facts : Calories 994.1, Fat 89.6, SaturatedFat 52, Cholesterol 229.6, Sodium 1965, Carbohydrate 9.3, Fiber 1, Sugar 1.4, Protein 41.2

WHIPPED GORGONZOLA



Whipped Gorgonzola image

Choose a mild and creamy Gorgonzola for this dip.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 5

4 ounces Gorgonzola Dolce
4 ounces cream cheese
3/4 cup heavy cream
Kosher salt, freshly ground pepper
Crudités (such as sliced fennel, sliced baby beets, radishes with tops, cucumbers, and small carrots with tops) and toast points (for serving)

Steps:

  • Pulse Gorgonzola, cream cheese, and cream in a food processor until smooth; season with salt and pepper. Serve with crudités and toast points alongside.
  • Dip can be made 5 days ahead. Cover and chill; let sit at room temperature 20 minutes before serving.

GORGONZOLA DIP



Gorgonzola Dip image

This is a great dip for veggies and chips. The distinctive flavors of Gorgonzola cheese and dill are blended into a smooth party favorite.

Provided by Amy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 15m

Yield 20

Number Of Ingredients 7

1 cup low-fat mayonnaise
1 cup low-fat sour cream
4 ounces Gorgonzola cheese, crumbled
1 tablespoon chopped fresh dill
1 clove garlic, peeled
salt and pepper to taste
2 teaspoons unflavored gelatin

Steps:

  • In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

Nutrition Facts : Calories 37.4 calories, Carbohydrate 0.6 g, Cholesterol 10.7 mg, Fat 3.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 61.6 mg

GORGONZOLA & CRANBERRY CHEESE BALL



Gorgonzola & Cranberry Cheese Ball image

A cheese ball is a classic appetizer to take to any gathering, and it's so easy to make. This version, studded with tangy dried cranberries, is a holiday hit. -Kathy Hahn, Pollock Pines, California

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 cup crumbled Gorgonzola cheese
1 cup dried cranberries
2 tablespoons each finely chopped onion, celery, green pepper and sweet red pepper
1/4 teaspoon hot pepper sauce
3/4 cup chopped pecans
Assorted crackers

Steps:

  • In a small bowl, combine cheeses. Stir in the cranberries, vegetables and pepper sauce. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. Roll cheese ball in pecans. Serve with crackers.

Nutrition Facts : Calories 274 calories, Fat 22g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 277mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.

GORGONZOLA AND TOASTED WALNUT SPREAD



Gorgonzola and Toasted Walnut Spread image

Yet another cheese spread that my family has come to love. This one is a bit more expensive to make, so I tend to keep it for special occasions only.

Provided by Felix4067

Categories     Spreads

Time 5m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 6

1 cup gorgonzola, crumbled
1 (8 ounce) package cream cheese, softened
3 tablespoons milk
1/4 teaspoon fresh ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon fresh parsley, roughly chopped

Steps:

  • Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
  • In food processor, place the rest of the ingredients except the parsley.
  • Cover and process just until blended.
  • *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
  • Stir remaining walnuts into cheese mixture.
  • Spoon into shallow serving bowl.
  • Sprinkle with reserved Gorgonzola, walnuts, and the parsley.

Nutrition Facts : Calories 140.2, Fat 13.2, SaturatedFat 6.6, Cholesterol 29.8, Sodium 215, Carbohydrate 1.7, Fiber 0.3, Sugar 0.2, Protein 4.7

GORGONZOLA SAUCE



Gorgonzola Sauce image

Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.

Provided by JEM199

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 5

3 tablespoons butter
2 tablespoons crumbled Gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

Steps:

  • In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

Nutrition Facts : Calories 98.2 calories, Carbohydrate 0.7 g, Cholesterol 28.6 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 115.1 mg, Sugar 0.1 g

PISTACHIO GORGONZOLA CHEESECAKE



Pistachio Gorgonzola Cheesecake image

More than anything, I love having friends over for drinks & appetizers. My savory cheesecake always makes a grand impression! -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 24 servings.

Number Of Ingredients 15

2 shallots, quartered
1 pound crumbled Gorgonzola cheese, divided
1 cup unsalted butter, cubed
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup Madeira wine
2 tablespoons grated orange zest
1 tablespoon heavy whipping cream
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1-1/2 cups pistachios, toasted and chopped, divided
8 green onions, thinly sliced
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
Assorted crackers

Steps:

  • Line the bottom of a 9-in. springform pan with parchment paper; set aside., Place shallots in a food processor; cover and process until chopped. Add 2 cups Gorgonzola, butter, cream cheese, wine, orange zest, cream, pepper and mustard; cover and process until blended. Set aside., In a small bowl, combine 1 cup pistachios, green onions, basil, parsley, tomatoes and remaining Gorgonzola cheese. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight., Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining pistachios; press onto sides of cheesecake. Serve with crackers.,

Nutrition Facts : Calories 225 calories, Fat 20g fat (12g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

ANGEL OF DEATH CHEESE SPREAD



Angel of Death Cheese Spread image

The pungent elements in this vintage cheese dish might ward off the Angel of Death, but are sure to be simply irresistible to your guests. Get ready for this creamy, garlic-y spread to be a stand-out on your next cheese board.

Provided by Annie Campbell

Categories     Cheese Dips and Spreads

Time P1DT1h5m

Yield 12

Number Of Ingredients 9

1 head garlic
2 tablespoons olive oil
1 (8 ounce) container ricotta cheese
4 ounces Gorgonzola cheese
½ cup heavy cream
¾ teaspoon salt
4 leaves fresh sage
1 18-inch square cheesecloth
⅓ cup walnuts, chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Chop 1/2 inch off of the top of the garlic head, just enough to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
  • Roast in the preheated oven until golden brown, 30 to 40 minutes. Let cool enough to handle, about 5 minutes.
  • Measure out 2 tablespoons of roasted garlic and press with the side of a knife to smooth each clove into a paste.
  • Beat ricotta cheese with an electric mixer in a medium bowl until soft. Add Gorgonzola and mix until smooth. Beat in cream until thickened, then add salt and garlic paste and mix until combined.
  • Lay the sage leaves, bottom side-up, onto the center of the cheese cloth in a pattern. Carefully spoon the cheese mixture over the leaves, then gather and tie off the ends of the cheesecloth, forming the cheese into a shape.
  • Move to a strainer over a dish and allow to drain for at least 24 hours in the refrigerator.
  • Carefully unmold the cheese on the serving plate, with the sage leaves facing up.
  • Lightly toast the chopped walnuts in a skillet over low heat until golden, 3 to 5 minutes. Remove from heat and let cool, about 5 minutes. Gently press the walnuts onto the cheese spread. Serve at room temperature.

Nutrition Facts : Calories 142.2 calories, Carbohydrate 3.3 g, Cholesterol 29.5 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.4 g, Sodium 243.3 mg

GORGONZOLA AND TOASTED WALNUT SPREAD



Gorgonzola and Toasted Walnut Spread image

The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 16

Number Of Ingredients 8

1 cup crumbled Gorgonzola cheese
1 package (8 oz) cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts, toasted*
1 tablespoon chopped fresh parsley
French bread slices
Apple and pear slices

Steps:

  • Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
  • Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg

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