Have you ever told a little white lie about an ingredient in something you make?
Gorgonzola. Blue Cheese. In a household of cheeseheads, nothing polarizes my family more than these cheeses. Love them, or hate them - it's usually just that simple. I happen to love both, and this spread is one of my favorites!
So I tried a little experiment today. When they asked what I was making, I neglected to mention one simple ingredient. After chilling for a few hours, I served this up with slices of fresh ciabatta multigrain artisan baguette.
Smooth cream cheese, crispy bacon, sweet apricot spread, delicate green onion and creamy gorgonzola cheese blend to make a flavorful and delicious treat. Everyone. And I mean EVERYONE, loved this spread. The platter was empty, and the bowl empty, before I finally shared my secret. My gorgonzola cheese haters were shocked, but it sure didn't slow them down!
Perfect with a glass of white wine, and perfectly wonderful! Bon appetite!
COOKING SCHOOL TIP: Always use fresh and creamy gorgonzola or blue cheese, and it is always better to crumble your own from an aged slice. When you buy pre-crumbled or pre-shredded cheese at the market, most have chemical additives to prevent the cheese from clumping together, which tends to dry out the cheese. Use fresh, creamy cheese to make this dip and other dressings for the best results.