I 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)
- 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
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.