Gorgonzola Spread with Red Pepper Dippers Who needs crackers when you have red peppers? Sweet with a spicy kick, this spread is a crowd-pleaser. You can make it ahead, but be sure to cut the peppers right before serving. Yields 2 cups Ingredients
6 ounces gorgonzola cheese, at room temperature
4 ounces mayonnaise
4 ounces cream cheese, at room temperature
2 ounces roasted red peppers (jarred is fine)
2 teaspoons fresh chopped herbs (such as oregano, basil, and chives)
Salt, black pepper, and Tabasco sauce to taste
4 sweet red bell peppers 1.Put all but the raw red peppers into the food processor and blend until smooth. Scrape into a serving bowl.
2.Wash, core, and seed the red bell peppers, and then cut into chunks (these
6 ounces gorgonzola cheese, at room temperature
4 ounces mayonnaise
4 ounces cream cheese, at room temperature
2 ounces roasted red peppers (jarred is fine)
2 teaspoons fresh chopped herbs (such as oregano, basil, and chives)
Salt, black pepper, and Tabasco sauce to taste
4 sweet red bell peppers 1.Put all but the raw red peppers into the food processor and blend until smooth. Scrape into a serving bowl.
2.Wash, core, and seed the red bell peppers, and then cut into chunks (these