Blue Cheese Dip This aromatic, creamy cheese dip originally comes from the USA. There it is made with blue cheese and often served with chopped vegetables as a side dish alongside barbequed meat. Our version uses Gorgonzola to achieve a delicate Italian touch.
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15 MIN.



  • For the dip
  • 60 g roasted walnuts
  • ½ bunch of flat-leaf parsley
  • 30 ml milk
  • 300 g Gorgonzola
  • 200 g natural soft cheese
  • salt, pepper


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Wash the parsley, shake dry and remove the leaves from the sprigs. Place one parsley tip to one side for the decoration. Halve the Gorgonzola and roughly dice one half. Put the remaining half in the fridge.
  3. Add the walnuts to the blender jar and close the lid.
  4. Select Pulse function and briefly press the button two to three times to coarsely chop the walnuts. Remove them and place to one side.
  5. Add the ingredients to the blender jar in the following order: parsley, milk, Gorgonzola, soft cheese and a generous pinch of freshly ground pepper. Close the blender jar with the lid.
  6. Select the Ice Crush setting and press the button to run the program. Or blend manually to achieve the desired consistency.
  7. Add the dip to a bowl. Crumble the remaining Gorgonzola over it and fold in the chopped walnuts. Season to taste with salt and pepper. Place the Gorgonzola dip in the refrigerator to cool for 1–2 hours before serving.


Blue cheese can be used instead of Gorgonzola.


Store the Gorgonzola dip in a suitable box of the FRESH & SAVE vacuum system in the refrigerator. Not only do the cheese flavours remain in the box when vacuum-sealed so perfectly, they are also not transferred to other foods.

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