Best Roasted Garlic Gorganzola Dip Spread Recipes

BLUE CHEESE AND ROASTED GARLIC DIP/SPREAD

Steps:

• Mix all ingredients in a medium size mixing bowl.
• Using an elctric hand mixer mix until well blended.
• Cover and chill for 8-24 hours or up to 3 days.

ROASTED GARLIC AND SUN-DRIED TOMATO SPREAD

Steps:

• To roast the garlic: Cut top 1/4" off the heads, place on foil and drizzle with olive oil. Enclose in the foil and bake at 350 till soft, about 30 - 40 minutes.
• Let garlic cool a bit and squeeze the pulp out of the cut-off top into a bowl. Beat with the cheeses and oregano till smooth.
• Drain and chop the tomatoes, and add with the walnuts to mixture, stir.
• Cover and refrigerate for at least 2 hours, 24 hours is best to blend flavors.

GORGONZOLA-PEPPER-SPINACH DIP

Steps:

• Preheat oven to 400.
• Line a baking sheet with foil and lightly spray with cooking spray.
• Cut the garlic head in half (so that you have two rain drop shaped halves) and remove any loose, papery skin.
• Place the garlic on the baking sheet, cut side down.
• Split peppers in half and remove seeds and stems.
• Place the peppers on the baking sheet, skin side up
• Roast garlic and peppers for 40-45 minutes.
• Reduce oven temp to 350.
• Immediately seal peppers in a baggie or other container for about 15 minutes to allow peppers to steam.
• Peel the charred skin from the peppers (the skin should come away easily).
• In a sauce pan over low heat, mix cream cheese, Gorgonzola, heavy cream, and sour cream until well-blended.
• Coarsely chop peppers and add to cheese mixture along with spinach and roasted garlic (gently squeeze the roasted halves to get the garlic out).
• Place mixture into a 10" pie plate and top with shredded mozzarella.
• Bake about 20 minutes until bubbly and golden brown on top.
• Serve with crusty bread, crackers, flat bread or other sturdy dippers.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil: Preheat oven to 450°F Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

ROASTED GARLIC DIP

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
• Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
• Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

GORGONZOLA DIP

Steps:

• In a mixing bowl, using a whisk, stir the cream cheese until smooth.
• Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky).
• Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.

WARM GORGONZOLA DIP RECIPE - (3.4/5)

Steps:

• Combine cream, garlic and thyme in a small saucepan; bring to a boil over medium-low heat. Add cheese and whisk until cheese melts. Reduce heat to low, stirring occasionally. Simmer gently, until it is reduced by half. Sauce will thicken as it reduces. Serve with warm Garlic Cheese Bread. Serves 6. Garlic Cheese Bread: 1/2 c. butter, softened 1/2 c. grated Parmesan cheese 1-1/2 t. garlic, minced 3/4 t. dried basil 3/4 t. dried oregano 1 loaf French bread, halved lengthwise In a small bowl, combine all ingredients except bread. Spread over cut sides of bread. Place bread on an ungreased baking sheet. Broil until golden, about 3 to 5 minutes. Cut into slices.