Vegetables are good for you, and gorgonzola is delicious, so why not add this colorful platter to your entertaining spread? This dip will work with any vegetables, but is especially good (I think) with endive leaves, steamed red baby potatoes and asparagus, and red pepper slices. My number one rule of crudite creation? NO two same colors touching – make a color wheel of sliced vegetables!
Gorgonzola Vegetable Dip
4 oz. crumbled gorgonzola (the bluer, the better)
1/2 cup greek yogurt (you can even use 0% fat!)
1 clove of garlic, pressed or very finely chopped
fresh ground black pepper
splash of lemon juice
Mix all of the ingredients together, and add pepper (and maybe just a smidge of salt, depending on your cheese) to taste. If the dip seems too thick, add milk or rice milk, 1 Tbs. at a time, until you reach the desired consistency. Scoop into a serving bowl and chill until serving.