Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!

Gorgonzola Veggie Dip

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IMG_8873I like Gorgonzola cheese – and found this dip recipe in a Health Magazine.  I read the ingredients and thought to myself that I should really try making a dip like this one.  It is delicious with fresh bell peppers, cucumbers, cherry tomatoes, celery or carrot sticks.  The beauty is: only 130 calories per 1/4 cup serving.  You could easily use fresh herbs to this dip instead of dried.  This dip is a winner in my book.

Gorgonzola Veggie Dip

Yields 8 (1/4 cup servings)

Ingredients:

  • 1 (8 oz) container Philadelphia reduced fat garden vegetable cream cheese
  • 1 cup low fat sour cream
  • 4 oz crumbled Gorgonzola cheese (about 1 cup)
  • 1 tsp garlic powder
  • 1 tsp dry dill weed
  • 1 tsp freeze dried chives

Instructions:

Microwave the cream cheese for about 30 seconds on high (be sure to remove the lid and foil seal first).  Combine all the ingredients together and stir with a rubber spatula until it is combined.

Serve 1/4 cup of Gorgonzola Veggie Dip with fresh veggies for dipping.

Approximately 130 calories per serving of dip.

Printable Recipe

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Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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