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.