Hi!!! I'm back! Sorry I've been so quiet!! So, I was planning on getting on here this weekend but J and I went house hunting and were way too excited to do anything but talk about and look at houses. The internet has been the last thing on my mind. Anyhow, let's talk food . . .
Earlier this week, I went to the store to buy goat cheese for a salad I was making. I usually only buy the 4 oz packages because as much as I love the stuff, a 12 oz log is just way too much cheese for J and I to eat in a short period of time. Unfortunately, all the store had was the large size this time so that's what I bought. Which means that I have a ton left over, and being the type of person I am, I can't let it go to waste and need to find a way to use it other than just slicing off creamy slabs and tossing it in my mouth. Soooooo, I peeked in the fridge to see what else needed to be used up and voila, we've got ourselves another yummy dip. I realize that I have a problem with dips being the only appetizer I make. I'm stuck in 1986 apparently. I know. I don't care, dips taste good!
4 oz Goat cheese, softened/room temperature
3 heaping tablespoons light mayo
1/3 of a 16 oz container of light sour cream
1 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
large handful of chopped chives
dash of hot sauce
kosher salt and black pepper to taste
Put all ingredients into a food processor and pulse until well blended, scraping down the sides as necessary. If it's too thick add a tablespoon or two of half and half or milk and pulse until combined. Let chill for an hour before serving (to bring out the chive and garlic flavors). Serve with pita chips, crackers or vegetables.
All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley