Roasted Walnut and Gorgonzola Dip

Very rich and very creamy – in short, this is to die for.

Makes 1½ cups.

4 ounces gorgonzola cheese, at room temperature
4 ounces (half an 8-ounce package) cream cheese, at room temperature, or ½ cup Yogurt Cheese
¼ cup cream (either light or heavy is fine)
1 teaspoon Cognac
4 tablespoons walnut halves, toasted

1. Place the cheeses in a small mixing bowl and mash together with a fork. Gradually add the cream, 1 tablespoon at a time, and the Cognac and mash until well incorporated. Mix in 3 tablespoons of the walnuts.

2. Transfer to a serving bowl and serve immediately, garnished with the remaining 1 tablespoon of walnuts, or cover and refrigerate for up to 3 days.

Variation: Substitute goat cheese for the cream cheese.

Serve with endive spears, radishes, or triangles of pumpernickel bread.

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