Gorgonzola Red Pepper Dip

Super quick and easy! Can pipe into mini phyllo shells, or just serve with chips/pretzels/veggies. Can thin out with a little half&half.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 4  ounces  crumbled gorgonzola
• 1 (8 ounce) package cream cheese, softened
• 2  roasted red peppers, jarred, drained
• 1  teaspoon Dijon mustard
• 1  teaspoon  jarred minced garlic (2 fresh cloves, minced)
•  1/4 cup white wine, to taste (I use chardonnay)
•  salt & pepper, to taste

Directions

1. Place all ingredients in food processor. Pulse and scrape down sides, then puree. This makes a very thick, spread-like dip. Can thin out with half & half or wine. Great served with waffle-style pretzel chips, pita crisps, or vegetables. Yield 2 cups is approximate.