Cucumber Gorgonzola Dip

It’s party season. And while desserts and sweets are my specialty, it’s nice to mix it up once in a while. Plus lots of people will take cookies, pies, etc. to a party but not many will bring savory dishes. This recipe is based off of a Giada De Laurentis recipe. I find that it’s best if you refrigerate it for at least 24 hours. This allows all of the flavors to come out and meld together. Enjoy!

 

Cucumber Gorgonzola Dip

  • 2 cups sour cream
  • 1 4oz container of gorgonzola crumbles
  • 1/2 English cucumber, pealed and diced small
  • 1 .66oz container of fresh dill, finely minced
  • 1 lemon, juiced and zested
  • 1/4 tsp fine sea salt

Directions:

Mix all of the ingredients together. Store in an air-tight container until ready to use.

Smokey Bacon Onion Dip

This recipe is based off of one from Giada De Laurentis. As the holiday season is upon us, having a good dip to take to parties is essential.  I switched it up a little bit, added some garlic and liquid smoke. Turned out pretty good according to my coworkers. Enjoy!

 

Smokey Bacon Onion Dip

  • 1 tbsp. olive oil
  • 8 oz bacon, diced small
  • 1 large sweet onion, diced small
  • 1/2 tsp kosher salt
  • 1 1/2 cups Greek yogurt
  • 1 package chives (usually .66 oz), finely diced.
  • 6-8 cloves of garlic, minced finely
  • 1/4 tsp liquid smoke

Directions:

In a medium sized skillet on medium heat, sauté the bacon with olive oil until brown and crispy. About 8 minutes. Use a slotted spoon to remove the bacon and put it on a plate lined with paper towels to catch the excess oil.

Add the onions to the skillet with the salt and sauté in the oil/bacon fat. About 15 minutes or until soft and caramelized. Don’t leave it unattended as it can burn. You’ll want to stir it occasionally.  About 1/2 through add in the garlic. Allow the bacon and onion mixture to cool. Combine in a medium bowl with the yogurt, chives, and liquid smoke. Put in a container and allow to chill for at least 1 hour, longer is better. Serve with crackers, chips or vegies.

Bourbon Caramel Mascarpone Dip

So I was thinking to myself the other day, what am I going to do with the left-over mascarpone cheese I had from making my tiramisu? If you read my previous post, you’ll remember that I picked up a 5 lbs bucket from Smart Foodservice Warehouse. Then it hit me, I like cream cheese dip so why not try something similar with the mascarpone? So talking to my friend Google, I came across a whole bunch of ideas. But somehow a recipe for bourbon caramel popped up. I had an Ah Ha! moment and this dip was born. Enjoy!

Bourbon Caramel Mascarpone Dip

  • 1 cup sugar
  • 1/4 cup water
  • 2 Tbsp corn syrup
  • pinch of sea salt
  • 1/2 cup heavy cream
  • 3 Tbsp bourbon, divided 2 Tbsp & 1 Tbsp
  • 4 Tbsp unsalted butter
  • 1 Tsp pure vanilla extract
  • 16 oz mascarpone cheese, at room temp
  • 2 Tbsp powdered sugar
  • 4 apples, sliced

Directions

In a heavy pot, I like my Le Creuset Dutch oven, bring the sugar, water, corn syrup and pinch of salt to a boil over medium-high heat. Stir until the sugar has dissolved. Cook until it starts to turn golden brown, swirling occasionally. Watch it closes as it can burn pretty quickly. As soon as it’s a nice golden brown, pull it off the heat. Which in the cream and bourbon, watch out as it’ll steam violently. Once it’s calmed down, whisk in the butter and vanilla. Allow it to cool.

In a medium bowl, cream together the mascarpone cheese with the powdered sugar. Add in the remaining Tbsp of bourbon and almost all of the bourbon caramel sauce. I like to leave just a little so I can drizzle it over the top of the dip. Use the sliced apples as you spoon and enjoy!