Thursday, March 27, 2014

I Dip, You Dip, We Dip: Ricotta, Gorgonzola & Honey Apple Dip

Oh I'm on fire with the corny blog titles tonight!  Watch out now!

A few years ago, my childhood bestie and Barefoot Contessa fangirl, Miss Katie Jane (no Jane is not her middle or even last name, but for some reason my family always called her that) had a pre-Christmas cookie exchange/lots of wine & appetizers night.  I remember this night for two very distinct reasons.  1.)  It was the night that the Mister presented me with my wedding ring (we'd been engaged for over a month, because I'm the kind of gal who could care less about diamond and rings until they arrive and I'm all oooooo it's shiny!), and 2.) RICOTTA...GORGONZOLA...HONEY...DIP.  The night you get your wedding ring is a pretty big honkin' deal, so you know that dip had to be gooooood.  And the way Katie served it and I continue to serve it, is always with slices of crisp apples.  Because then you feel all healthy when you're eating an entire bowl of fancy cheese

So since we're getting more glorious apples this week in the Crop Share, what better way to enjoy them then dipped in some delicious dip.  Plus, honey is a major player in this dip, so snag some local honey while you're in to pick up your Crop Share, and get a jump on fighting seasonal allergies!  I also tend to think this dip would be really good slathered on burgers, so if you're breaking out your grill this weekend (I've given up looking at the forecast, is it going to snow, rain, be summer, or locusts?) then have some dip with some apples, slather some on a burger with the green leaf lettuce as a garnish.  Basically, I've now made you all crave juicy hamburgers, haven't I?  Ooo, even some lamb burgers with super thin slices of apple and this dip slathered on.  Okay, okay, I'm stopping!

Ricotta, Gorgonzola & Honey Apple Dip

1 15 oz carton of part-skim ricotta
6 oz Gorgonzola cheese, crumbled
1/4 tsp dried thyme (use 1/2 tsp if using fresh)
1/8 tsp dried rosemary (use 1/4 tsp if using fresh)
1 heaping Tbsp local honey
2-3 apples, sliced
Lemon juice

In a medium sized bowl, using a hand mixer, whip up the ricotta until nice and smooth.  About 2-3 minutes.  Then fold in gorgonzola, herbs and honey, mixing until fully blended.  Transfer to a smaller bowl for serving, cover and let chill in the fridge for at least 1 hour, up to a full 24 hours.

Slice apples shortly before you're ready to serve.  Toss apple slices in some lemon juice to help prevent browning, and serve with the dip.

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