"Family" for Dinner

Last weekend we had our foodie friends and the new college graduate, their son Paul, over for dinner.  They had just returned from moving Paul into his first apartment.  It is a pleasure to celebrate the milestones in his life with him.  We don’t consider them as friends, they are really family!
We have fond memories of watching Paul grow up.  We remember babysitting him and his sister so his parents could go out when they were little, our family trip to Aruba together years ago and numerous dinners we have shared.  We are very proud of Paul and wish him great success as he starts his first job and his first apartment.
Paul and our little man about 8 years ago

The college graduate now!
So dinner started off with a new dip recipe.  I subscribe to Fine Cooking Magazine and found this recipe last Saturday while scouring the magazine for something new to make.  (other dinner recipes to follow in future post…)

Grilled Onion and Gorgonzola Dip

1 medium yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (4 slices)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup Greek yogurt
1/4 cup mayonnaise
2 oz. crumbled Gorgonzola
1 Tbs. fresh lemon juice
1 tsp. minced garlic
2 to 3 dashes hot sauce
Snipped fresh chives 

Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices  with oil and season with salt and pepper.
Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further.
Pulse the onions in a food processor until coarsely chopped. Add the yogurt, mayonnaise, Gorgonzola, lemon juice, garlic, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper; pulse until combined but still chunky.
Transfer to a serving bowl, cover, and chill for at least 1 hour. Garnish with chives before serving.
Make Ahead Tips
The dip can be made and refrigerated up to 1 week ahead. Return to cool room temperature to serve.

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