With my children home from school this week and me busy with spring cleaning chores, I need to have food on hand for my children to grab in the afternoon without me having to stop what I'm doing. Veggies and dip is always a great option. I make the dip and cut the vegetables the night before. That way my children can just help themselves when hunger strikes.
I originally made this dip as a spread for a great sandwich. I will be sharing that sandwich soon. The combination of the sweet roasted red peppers and the creamy Gorgonzola was so tasty and there was plenty leftover from the sandwiches, that we found ourselves gobbling up the rest of it with veggies, pita chips, and pretzels. Any way to keep kids eating their "daily five" gets a thumbs up from me.
Roasted Red Pepper and Gorgonzola Dip
makes about 2 cups
1 cup mayonnaise (sometimes I use 1/2 mayo and 1/2 sour cream)
3/4 cup chopped roasted red bell peppers, jarred or freshly roasted
1/2 cup creamy Gorgonzola cheese
1/4 cup chopped shallots
1/2 cup packed fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
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!
Source: Adapted from: Cuisine Tonight, Sandwiches and Salads