Only 5 minutes to make! The sweetness from the sun dried tomatoes helps to balance out the tangy crumbles of gorgonzola in this easy Sun-Dried Tomato Dip.
Happy Memorial Day Weekend!
We’re celebrating with a weekend of grilling and smoking. I guess I should clarify that smoking around this house means some type of food in the smoker 🙂 We took our tailgate grill that attaches to our tow hitch to my parent’s house yesterday and grilled burgers and dogs. Today, we got a new grill for our back deck!
I’m so excited about our new grill. We ran a natural gas line to the back deck a few years ago when we installed a gas range in our kitchen, but we just capped it off because we already had a propane grill.
Our old grill was a relative inexpensive one we got 8 years ago and it got heavy use so it was time for a replacement. We decided to “upgrade” to a Weber natural gas grill and splurged for the griddle accessory as well. It did take my husband multiple trips to Lowes to get all the right pieces to connect it to the gas line, but thankfully we live close by :). Tomorrow we’re smoking some ribs and chicken legs and having friends over for dinner.
Chips, crackers or veggies would all be good to dip.
Yes, you can easily store in the refrigerator for up to 3 to 4 days.
Most supermarkets carry sun-dried tomatoes. Sometimes they are in the Italian food aisle, near the canned tomatoes or in the produce section. I like the jarred ones packed in oil for this recipe, but you can also use the dried ones that come in a bag.
Sun-Dried Tomato Dip
- 1 8 oz block of cream cheese, softened
- 4 oz crumbled gorgonzola cheese
- 2 tbsp fresh chives, chopped
- 1/2 cup sun-dried tomatoes packed in oil, drained and diced
- 1/4 tsp kosher salt
- Black pepper to taste
- Using a mixer on medium speed, mix together the cream cheese and gorgonzola cheese until creamy. Fold in chives, sun dried tomatoes, salt, and pepper.
- Serve immediately or store in the refrigerator until ready to eat.