BAKED GOAT CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
- Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.
SPICY EDAMAME DIP
Steps:
- In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
- Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
- Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.
SPICED GOAT'S CHEESE DIP
Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox
Provided by Mary Cadogan
Categories Side dish, Snack, Starter, Buffet
Time 15m
Number Of Ingredients 8
Steps:
- Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
- Beat the goat's cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.
Nutrition Facts : Calories 145 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 8 grams protein, Sodium 0.62 milligram of sodium
GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS
Thanksgiving 2008 is around the corner for our Thanksgiving Dinner for about 350 people, give or take a few. Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas scattered over the dip are addictive and great as a snack on their own. With Halloween around the corner - we can have pepitas, pepitas, and more pepitas!! This is fast/can be made-ahead/it is a staff favorite/& vegetarian. Cooling time is 1 hour. Recipe by Rachel Soszynski, from: Ultimate Thanksgiving Planner: Time Saving Tips - Food & Wine Magazine, November 2008 edition. Serve with any of my recipe #146950, or recipe #190801, or recipe #174467 - just a slight hint!!
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 cups
Number Of Ingredients 17
Steps:
- MAKE THE DIP:.
- In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
- Drain well and transfer to a food processor.
- Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
- Stir in the oregano and transfer the dip to a serving bowl.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- MAKE THE PEPITAS:.
- Preheat the oven to 375°F.
- On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
- Bake for 7 minutes, until the seeds begin to brown.
- Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
- Serve the dip at room temperature, topped with the spiced pepitas.
- MAKE AHEAD:.
- The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
- The spiced pepitas can be kept in an airtight container for up to 3 days.
- Serve with Pita Crisps.
Nutrition Facts : Calories 612.3, Fat 43.3, SaturatedFat 17.8, Cholesterol 53.3, Sodium 1404.8, Carbohydrate 27.2, Fiber 8.2, Sugar 1.6, Protein 35.9
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