26 May 2015

recipe: the perfect dip

Not too long ago I was at a little party and the hostess served a big, lovely array of appetizers. Among them was a small dish filled with a magical dip that was everything I loved in a tiny bowl. When I asked her what it was, she said that it was something they served at their neighborhood parties and it had just come to be known as "the dip". She told me what was in it, no measurements or anything. I went home and tried my hand at it, and this is what I came up with. It really is magic.





It's easy and delicious, and the perfect addition to any get together. Or just make it for yourself on a Tuesday afternoon and try not to eat the whole batch. Serve it with your favorite cracker or a crusty baguette... it goes with just about anything.

Magic Dip
makes about 3 cups
4 ounces goat cheese
4 ounces cream cheese
1-2 teaspoons sour cream
pepper to taste
1 14 oz can artichoke hearts, drained, rinsed and roughly chopped
(about a cup if you're using frozen or jarred)
1/2 cup roasted red peppers, chopped
1/2 cup kalamata olives, chopped

Stir together goat cheese, cream cheese and sour cream until blended. Pepper well.
Add in olives, artichokes and peppers and combine. Taste and add more pepper as needed.

This can be made in advance or served right away. Store up to 3 days in an airtight container in the refrigerator. Serve with crackers, pita chips or your favorite crusty bread. Enjoy!



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