Go Back Email Link
–+ servings
A bowl of creamy dip garnished with herbs is surrounded by pita chips, cucumber slices, cherry tomatoes, celery sticks, and lettuce on a white plate.
Print Recipe
No ratings yet

Roasted Red Pepper and Gorgonzola Dip

A delicious dip for crudité, chips, and even for a sandwich spread!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Spread
Cuisine: American
Keyword: Blue Cheese, Mayonnaise, Roasted pepper
Servings: 2 cups
Author: Nicole

Equipment

Ingredients

  • 1 cup mayonnaise sometimes I use ½ mayo and ½ sour cream
  • ¾ cup chopped roasted red bell peppers jarred or freshly roasted
  • ½ cup creamy Gorgonzola cheese
  • ¼ cup chopped shallots
  • ½ cup packed fresh flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • In the bowl of a food processor, purée the mayonnaise with the bell peppers, Gorgonzola, and shallots. Scrape down the sides of the bowl. Add the parsley and lemon juice and pulse until combined. Season with salt and pepper to taste. Transfer to a serving bowl, cover and chill. Store in an airtight container for up to 5 days. Enjoy!

Nutrition

Calories: 898kcal | Carbohydrates: 9g | Protein: 9g | Fat: 92g | Saturated Fat: 18g | Polyunsaturated Fat: 50g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1767mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1826IU | Vitamin C: 48mg | Calcium: 211mg | Iron: 2mg
QR Code linking back to recipe