"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 (8-ounce) carton mascarpone cheese (1 cup) 1/3 cup sour cream 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/4 teaspoon ground white pepper 4 ounces Gorgonzola cheese, crumbled (1 cup) Garnish: chopped fresh chives
Combine mascarpone cheese and sour cream in a small bowl; stir with a wooden spoon until smooth. Stir in chives, salt, and pepper. Gently stir in Gorgonzola cheese, leaving dip chunky. Garnish, if desired. Serve dip with sliced apples and pears, crackers, and toasted walnuts.
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