Gorgonzola-Garlic Dip Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by michellej
Reviewed: Mar. 16, 2008
A very different recipe. Next time I will cut back on the oil. I will also add olives and maybe the addition of a mild cheese. This gets better as it ages. UPDATE: I have my sister addicted to this recipe. She request that I bring it to all our gatherings. You can change this recipe up with any chesse you want and it will turn out the bomb! I made it with feta, cheddar, and blue chesse. It is still wonderful. LOVE, LOVE this recipe! Oh yes, I added olives to it and no one can stop eating once they start!
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Photo by michellej
Living In: Lawrenceville, Georgia, USA

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Photo by Winter Ivy
Reviewed: Mar. 16, 2008
Wow! This is one recipe that is packed with flavor! I agree with the idea that there is a tad too much olive oil, I could taste the flavor of it even amoungst the other strong flavors. But it was still tasty and I am generally not a fan of soft cheeses. Hubby LOVED it, and I brought it to a pot luck tonight and two people asked for the recipe. I agree, a good base recipe (I like someone else's idea of green onions) and totally servable as is.
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Photo by Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA
Living In: Augusta, Maine, USA

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Reviewed: Mar. 16, 2008
Again, since this is a N*R review, I made as is(other than I doubled it), so my review will be for that. The flavor was very good but I felt the proportions were a bit off. Next time, I will make it with balsamic, a bit less oil and snip in some green onions. I served it with lightly toasted sourdough and rye and it was tasty like that, but, as others have said, I think it'd be a good topping for burgers. All in all, a solid starter recipe. N*R
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Photo by Keni
Reviewed: Mar. 16, 2008
This dip was great. Spread on Tostitos. Spread straight from fridge. I was out of Red Wine Vinegar so I used Balsamic Vingegar. This would also be wonderful on top of a burger. It has lots of possibilities.
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Photo by prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Sterling, Virginia, USA

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Reviewed: Mar. 16, 2008
I too could only find a 5 oz container of cheese. Plus, I thought I had a red onion on hand, but only had yellow, so that is what I used. I am not the biggest fan of bleu cheese, but my boyfriend could not get enough! He wants me to make hamburgers for dinner tonight so he can top them with this dip. In the future, I may cut the intensity with some other more mild cheese or sour cream like another reviewer suggested.
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Photo by Alyson W.

Cooking Level: Expert

Home Town: Saint Charles, Illinois, USA
Living In: Denver, Colorado, USA

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Photo by SunnyByrd
Reviewed: Mar. 16, 2008
Serious flavor in this one! I really enjoyed the lemon with the cheese. The gorgonzola I bought came in 5oz container, so I adjusted the other ingredients to work. I did think there was a bit more oil than needed. I also think it might work well to throw all the "wets" in the food processor before adding the onion and parsley. The leftovers (if there are any) are going to be tossed with pasta and chopped pecans - or mixed with cream cheese and stuffed into mushrooms...lots of ideas! Thanks for the recipe, Hammertime!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Photo by The Messy Cook
Reviewed: Mar. 15, 2008
Very Good. I made it how the recipe said to. It is a very concentrated flavor with a nice salty touch that would be excellent for turkey sandwiches, wraps, etc. Next time I will add some cucumbers and bacon pieces...maybe even some sour cream to help tone the flavor down.
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Photo by The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

Displaying results 21-27 (of 27) reviews

 
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