I rarely make food for the sake of a color – I don’t think about green food on St. Patrick’s Day, I don’t attempt to tie in the hue of a dish to a game day party…..maybe I will think about red, white and blue a bit for 4th of July. But when I made this dip, and it turned out all pretty and pink and sh*t, I did know that it would be nice to serve it up on Valentine’s Day.
I may be a little bit of a cynic but I’m not a killjoy.
And truly there are few foods as universally loved as a hot dip. People get very excited abut hot dips. I get very excited about hot dips. They kind of turn a gathering into a party. Julia Child had that great quote, ” A party without cake is just a meeting.” Well, a party without a hot dip is ….well, it’s not as good a party as a party with a hot dip. Less memorable, but quite as true I believe.
And because you are a fun person, you need as many hot dips in your arsenal as possible.
Rosy Hot Goat Cheese and Sundried Tomato Dip
- 8 ounces (1 cup) fresh goat cheese
- 8 ounces (1 cup) cream cheese
- 4 tablespoons extra virgin olive oil divided
- ½ cup sundried tomatoes chopped (see Note)
- ¼ cup minced scallions
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh thyme leaves divided
- ½ teaspoon kosher salt plus more for sprinkling the toasts
- ½ teaspoon freshly ground black pepper
- 1 baguette thinly sliced
- Preheat the oven to 375°F.
- In a food processor or blender, combine the goat cheese, cream cheese, 1 tablespoon olive oil, sundried tomatoes, scallions, lemon zest, ½ teaspoon thyme, salt and pepper . Process until well combined. Place in an oven safe shallow dish, pretty enough for serving. Bake until lightly browned and bubbling, about 15 minutes.
- While the dip is cooking, brush the baguette slices with the remaining 3 tablespoons olive oil and sprinkle with salt. Place on a baking sheet and bake in the oven along with the dip for the last 6 minutes or so.
- Sprinkle the dip with the remaining ½ teaspoon thyme. Serve the hot dip with the toasted baguette slices.
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