Sun-dried Tomato Goat Cheese Dip
This week on CwC is brought to you by the letter “E”.
As in, recipes don’t get much easier than this.
You fancy huh? Nope, not this chick.
And I guess this Sun-dried Tomato Goat Cheese Dip is also brought to you by the letter “T”. Because yes, this is your first Thanksgiving approved recipe of the season.
Let’s dive in, shall we?
I think subconsciously I wanted to avoid starting November on a fussy, over-the-top note. I mean, I get that the holidays are the perfect time to show off your creative, ultra-refined kitchen skills. But puff pastries shaped into turkeys? Pilgrim’s hat cake pops? Cornucopia cannolis? I need a drink just thinking about them.
So while I think it’s cool to go all-out, I’ve decided to remain decidedly me.
I’m keeping it real, you guys. I’m keeping it real.
If you’re still in your self-important twenties (like me!), you know that your schedule is super busy and you’re constantly super stressed and UGH, life. Being young is hard. And if you’re already doing the family thing, then you actually know what it’s like to be super busy and super stressed and omggg my kids are eating couch pillows. Or something like that.
Point is we all have our idea of what “busy” means, and odds are it doesn’t include making braided edge pie crusts from scratch. So let’s free ourselves of the Pinterest peer pressure and just make something normal, mmmkay? Let’s whip up some Sun-dried Tomato Goat Cheese Dip.
The list of reasons you’re going to love this are long, so let’s start with the obvious – this is the perfect simple appetizer for Thanksgiving. With no cooking involved, all you need is a food processor and a mere four ingredients before you’re face deep in one delicious dip. It’s an easy way to shake up your typical apps routine, plus red is all sorts of festive, so there’s that. And the taste? The flavor? The yumminess? A+++. Rich, creamy, and easy to spread, this is the nosh everyone will be clamouring for.
Seriously – this recipe makes an extra-large batch for a reason.
The key to achieving this dip’s velvety texture is to let your food processor do all the work. Let it churn, and burn, then churn and burn some more. You may get concerned that your food processor is going to smoke – it won’t. You might start to worry that it’s going to break – it doesn’t. You may even be compelled to press that little ‘off’ button next to pulse – don’t!! Your food processor is up to the challenge, I promise.
After swiftly spinning round a sharp metal blade, your dip is going to be nice and warm when served straight from the processor. But if you’re more of the make-now, serve-later type, fear not. This dip has a thicker, almost cream cheese-like texture when served from the fridge, but either way it’s absolutely delicious. And if you’re looking for a middle ground, simply let your chilled dip rest for 10 minutes before serving.
Clearly I’ve eaten it all three ways. Because, duh.
Just keepin’ it real.
Sun-dried Tomato Goat Cheese Dip
- 8 oz Raw Sun-dried Tomatoes (fresh, not in oil)
- 8 oz Goat Cheese (I used Joan of Arc)
- 1 cup Non-Fat Sour Cream (I used Breakstones)
- 2 tbsps Extra Virgin Olive Oil (+ 1 tbsp for drizzling on top)
- 1 tsp Oregano
- 1 tsp Rosemary
- 1/2 tsp Sea Salt & Coarse Black Peppercorn – approx.
- 1/4 cup Water (if needed)
- In food processor combine sun-dried tomatoes and 2 tbsps EVOO, pulsing well until chunky. Set aside.
- Remove goat cheese from package and place in small bowl. Microwave for ~10 seconds until softened but not cooked.
- Add sour cream and goat cheese to food processor. Blend ingredients thoroughly for approximately 5 – 6 minutes, adding water for consistency if needed. When mixture is smooth, season with oregano, rosemary, and salt and pepper, then pulse for 5 minutes more. Immediately plate and serve and/or place in the fridge until needed, drizzling with last tbsp EVOO and pairing with crackers when serving.
>> Dip can be made up to two days in advance. Save covered in refrigerator until served.
stacking your food is totally normal.