This tasty recipe was featured in the August 2011 issue of SLOBBERS. Subscribe to get your FREE monthly issue containing special offers, tips and yup, more recipes for your pack… now that’s tasty!
A House Favorite
Made from layers of lip smackin’ goat cheese, creamy dreamy cream cheese, warm and sunny sun-dried tomatoes and tasty, hearty garlic… we’ve arm-wrestled over what ingredient we think is the most prized morsel. No worries, everyone will consider you a high flying superhero when you unveil this at your next get together. We pinky swear on it.
Ingredients:
6 oz. | crumbled goat cheese
8 oz. | cream cheese
6 cloves | minced garlic
to taste | salt and pepper
½ cup | pesto
½ cup | chopped herb seasoned old-packed sun-dried tomatoes, including 1-2 teaspoons of the marinade
to garnish | your pick ~ dill, rosemary or a sprinkling of olive oil
What To Do:
1. Mix the goat cheese, cream cheese and garlic. Check the taste. Add salt and pepper if you’d like (we prefer gray sea salt).
2. Line a small glass bowl about 3 cups in size with plastic wrap or put wrap into medium sized decorative copper mold (that’s what we did in the pic above).
3. To build: Layer 1: Pour 1/2 of the pesto in the bottom of the bowl/mold. Layer 2: Put about 1/3 of the cheese mixture into the bowl on top of the pesto*. Layer 3: Top with the remaining pesto. Layer 4: Put another 1/3 of the cheese mixture on top of this. Layer 5: Put the sun-dried tomatoes on top of Layer #4. Layer 6: Top with the remaining cheese.
* Note: if the cheese is cold, it may be rather difficult to work with; try warming it a few seconds in the microwave to make it easier (softer) to form.
5. Cover with plastic wrap or Press-n-Seal and refrigerate for at least 2 hours and up to 4 days.
6. To serve, invert the bowl onto a serving dish. Carefully remove the plastic wrap. Decorate with fresh herbs for that extra-special presentation.
Serve the goat cheese dip with your favorite crackers or baguettes.
Get Cookin!
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