Lizzy Shaw’s Creamy Dreamy Gorgonzola Dip

My childhood friend Lizzy Shaw only recently came to like blue cheese, but now she can’t seem to get enough of it. This dip is inspired by one she got at a market in California; she’s become such an aficionado that she was sure she could improve upon the one she bought. And she was right. This is also great on sandwiches, with Buffalo wings, and even on French fries!
Lizzie says to make sure not to get the waxy, hard kind of gorgonzola sold in wedges, which won’t crumble and often doesn’t have much flavor. You want the creamier version. If your gorgonzola stays in hard squares, instead of crumbling, try mashing it a little with a fork. If it still won’t soften up, or if the gorgonzola is too mild, add 2 tablespoons crumbled Rosenborg Danish blue cheese, which is available in many large supermarkets, or another soft mild blue cheese to make the dip creamier.

Makes about 1¼ cups.

1 cup crumbled gorgonzola cheese
1 scallion (white and green parts), minced or thinly sliced
3½ heaping teaspoons sour cream or Yogurt Cheese
1 heaping tablespoon cream cheese (regular, not whipped)
¼ teaspoon freshly ground black pepper
Pinch or ¼ teaspoon kosher salt, to your taste
1 teaspoon fresh lemon juice

1. Place all the ingredients in a small mixing bowl and mash with a fork until well combined.

2. Transfer to a serving bowl and set aside for 1 hour to let the flavors develop before serving, or cover and refrigerate overnight. If refrigerated, let it soften a bit before serving.

Variation: Make the whole thing with Rosenborg Danish blue cheese, or add a pinch of red pepper flakes for a little zing. Add about 1 tablespoon whole milk if you like a thinner dip. Thin it with about 2 tablespoons milk if you want to use it as a salad dressing, or just go ahead and add a big dollop of the spread “as is” to any salad and flip out how good it is!

Serve with little crunchy crackers, endive spears, celery sticks, or boiled tiny new potatoes.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)