homegrownEats: Goat Cheese Dip

Monday, December 5, 2011

Goat Cheese Dip

4 heads of garlic
20oz plain goat cheese
2 pkg sundried tomatoes (not in oil), chopped
10 green onions, chopped
Extra Virgin Olive Oil
20 leaves, fresh basil, sliced
2 tsp sugar
2 tsp White pepper
2 tsp Salt

Preheat oven to 400. Slice tops of the 4 heads of garlic and place on large strip of tin foil. Drizzle a generous amount of olive oil over heads (at least 3 TBS), and sprinkle with salt. Gather edges of tin foil and press together, sealing tightly around garlic heads. Bake in oven until garlic is soft and cloves can be squeezed out of skin easily (approx 45 minutes). Let cool.

Set goat cheese out until slightly soft. In a large mixing bowl, combine goat cheese, sundried tomatoes, green onions, basil, 2 Tbs of the garlic infused olive oil, garlic, salt and pepper. Stir until ingredients are combined. Refrigerate, preferably over night to allow flavors to combine.

Serve with crackers, celery, and carrots.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.