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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