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)
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.
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