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Apricot Gorgonzola Cheese Spread

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Happy New Year!



Today’s recipe is a copycat and one of my favorite appetizers – Apricot Gorgonzola Cheese Spread. With just a few ingredients (only 5) your family and friends will rave…and I mean rave! If there is one recipe I think you should try from my recipe box, this would be it! This is my number one appetizer request for gatherings is this spread. My friends and family love this stuff!

All you need:  Apricot preserves, cream cheese, bacon, gorgonzola and green onion – that’s it!


No words can describe how yummy this stuff is – to die for.  This is my best attempt at recreating The Laundry’s Apricot Gorgonzola Cheese Spread in Fenton, Michigan. If you are ever driving by Fenton, MI, you MUST stop by this place! Whenever I’m in Michigan, I always buy a bunch of this spread, put in a cooler and drive it the few hours home. Since I don’t live in Michigan and crave this stuff, this was as close as I could get to the original…and it’s pretty darn good. 

Apricot Gorgonzola Cheese Spread

(Inspired by The Laundry’s Apricot Gorgonzola Cheese Spread)
Print Recipe 


Ingredients
  • 2 8 oz Blocks of Cream Cheese (softened at room temperature)
  • 5 oz Gorgonzola Cheese (crumbled)
  • 3 oz Real Bacon, cooked – (I always cheat and use pre-cooked.  If you make your own, apple wood smoked bacon is the best)
  • 1/4  Cup Green Onion (green section, chopped)
  • 6-8 oz Apricot Preserves (use more for a sweeter taste)


Directions
In a medium size bowl, mix everything together.  Pour in serving dish and allow to chill for 1 hour.  Serve chilled with a fresh baguette or favorite crackers.

Tips  
Use less cream cheese for stronger Gorgonzola taste. 
Use more Apricot Preserves for sweeter taste.
You can use less or more green onion.
Taste test as you make it, to see what you like best.
Thanks for stopping by!
Cheers!


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Comments

  1. I’ve made this a few times, and with apricot preserves it’s a little more liquidy than the Laundry’s. I replaced the preserves with dried apricots and a couple squirts of honey and it’s perfect! I also add more bacon and less green onion, because I’ve always felt theirs had too much green onion in it. I throw the cheeses and apricots in the food processor and it takes no time to make!

    Thanks for posting this recipe, I lived about 10 minutes from the Laundry since it opened until last year, and I was really missing this spread.

    Reply

  2. I have made this spread more times than I can begin to tell you, and it is always a hit!! The only thing I add is a little dried chopped apricots, but it's great without it too. Great combination of flavors!!

    Reply

  3. I used to live in Fenton and have eaten at the French Laundry many times. Their food is awesome! I have had this spread there many times, it's an old favorite. This recipe comes very close. Thanks!

    Reply

  4. I made this last night and brought it to work…my co-workers and I absolutely love it. Thank you for the recipe. I am now trying to decide which yummy recipe to try next. Thanks again. 🙂

    Reply

  5. The cheese dip is fantastic. I couldn't believe the complexity of flavours. Thanks so much for sharing the recipe. Its a keeper for sure. My husband liked it as a sandwich spread with some roast beef!

    Reply

    • Hi Emily – just like blue cheese, not everyone likes the taste of gorgonzola. But if you do like the ingredients – (they may sounds strange mixed), they really work wonderful together! My girlfriends LOVE this stuff!!! Thank you so much for the feature. I am so sorry I am just getting to your message now…it has been a hectic week and I am playing catch up! THANK YOU FOR THE FEATURE!!! And thank you for hosting the party!

      Reply

  12. I am so glad you came and linked up! YUM!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

    See you there!

    Cindy from vegetarianmamma.com

    Reply

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