This is my favorite, favorite! It keeps much better when we use Gorgonzola that comes in a wedge. The pre-crumbled kind makes the dip runny after two days. You can also thin this into a dressing with a little more milk.

Ingredients

12 serv.

ounces cream cheese, softened↗4
cup mayonnaise↗1⁄2
cup sour cream↗1⁄2
milk (enough to thin to the consistency you like)↗
garlic clove, minced fine↗1
teaspoon onion powder (or you can use minced fresh onion)↗1⁄2
teaspoon lemon juice↗1⁄2
teaspoon sugar↗1
cup gorgonzola (chunked or crumbled)↗1⁄2
salt and pepper

Step-by-step instructions

1
In a mixing bowl, using a whisk, stir the cream cheese until smooth.
2
Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky).
3
Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.

Source: food.com

Original recipe ↗

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