- 4 ounces Gorgonzola Dolce
- 4 ounces cream cheese
- 3/4 cup heavy cream
- Kosher salt, freshly ground pepper
- Crudités (such as sliced fennel, sliced baby beets, radishes with tops, cucumbers, and small carrots with tops) and toast points (for serving)
- Pulse Gorgonzola, cream cheese, and cream in a food processor until smooth; season with salt and pepper. Serve with crudités and toast points alongside.
- Dip can be made 5 days ahead. Cover and chill; let sit at room temperature 20 minutes before serving.