Recipe courtesy of Chef Al Levinsohn
1 C cream cheese
¾ C gorgonzola cheese
¼ C shredded parmesan
½ C heavy cream
¼ C chopped roasted garlic cloves
2 T white wine
Combine in mixer until well blended. Heat in a shallow baking dish or ramekin until brown and bubbly, at 400° for 15-20 minutes depending on depth of casserole. Serve with toasted bruschetta, french bread or crackers. Goes great with apples, grapes or similar fresh fruits.