Gorgonzola-Pear Dip and Olive-Cheese Nuggets

Gorgonzola-Pear Dip and Olive Cheese Nuggets

“Pour me somethin’ tall and strong… Make it a hurricane before I go insane… It’s only half past twelve but I don’t care… It’s five o’clock somewhere” (Verse from Jimmy Buffet and Alan Jackson song: “It’s Five O’Clock Somewhere”)

My friends and I are are big fans of the “Happy Hour.” Whether we meet at a restaurant or someone’s home, we strive to give this time-honored tradition the respect it deserves.Eating great appetizers is an important part of the ritual. I’m taking the night off and letting my friends supply some really easy recipes that may be perfect for your “Happy Hour” fare.

These treats are so delicious, I was delighted the cooks were happy to share them. I procured the creamy, light and divine Gorgonzola-Pear Dip from Debbie. Debbie told me it only takes 10 minutes to make. She obtained the recipe verbally from the caterer at Ferris State University. She omitted the honey as she thought it was sweet enough with the candied walnuts.

When she first tried the dip, it was served with Won Ton Crackers, which are easily made. Debbie served the dip with sesame crackers, and I imagine the spread would be marvelous heated in a thawed mini-phyllo cup, available at most groceries. I would certainly enjoy the spread with Basic Crostini, which may be toasted and stored several days in advance. Add dried cranberries and chopped parsley, if desired for color.

Who said that retro-food was bad food? These Cheese & Olive Nuggets are addicting! Dot follows a recipe she found in her vintage “American Society of Interior Designer’s Cookbook.” They are a particularly excellent nosh served with a Dirty Martini.

Achyla, too, is happy to share her family samosa recipe, but, to date, there is no recipe that’s been committed to paper. Next time she makes them, I’m going to be watching over her shoulders because they were freaky good—especially with the dipping sauce she made. Bottoms up!

Recipe: Olive-Cheese Nuggets


  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup softened butter
  • 3/4 cup sifted, white flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon paprika
  • Small pimento-stuffed green olives


  1. Preheat oven to 400 degrees.
  2. Combine cheese and butter. Sift in flour, salt and paprika. Mix to form dough. Shape dough tightly around olives; they should resemble the shape of robin’s eggs.
  3. Bake on ungreased cooking sheet, on middle rack of oven, 12 to 15 minutes, or until golden brown. Serve hot or cold.

Time: 30 minutes

Number of servings (yield): 10-12

Copyright © Peggy Lampman’s dinnerFeed.

Recipe: Gorgonzola-Pear Dip


  • 1/2 cup gorgonzola cheese, softened
  • 1/2 cup cream cheese
  • 1 ripe pear, peeled, cored and chopped into 1/4″ dice
  • 1/2 cup candied walnuts*, coarsely chopped


With a fork, mash together cream cheese and gorgonzola. Stir in chopped pear and walnuts.

*Debbie purchased the candied walnuts from Trader Joe’s.

Time: 15 minutes

Number of servings (yield): apx. 1 1/2 cups; enough for a small bowl

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "All Appetizers"

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