Craving gorgonzola cheese tonight with my Skinny girl margarita. Whipped this up in a snap and it’s perfect with some crackers or crudités. I have a huge Rosemary bush in my garden and this was a lovely way to use it.
4 ounces of light cream cheese
1 cup of low fat gorgonzola crumbled cheese
3 tablespoons of chopped fresh Rosemary
Salt and Pepper
1 clove of garlic
3 tablespoons of fresh lemon juice
Place all of the ingredients (up to the lemon juice) into your food processor. Blend for about 2 minutes. Through the spout, add the lemon juice (you may need more to make creamier) until if has a creamier texture. Spoon the cheese mixture out into a bowl and serve with crackers or fresh vegetables.
— Knead to Cook