|Do you prefer this???|
The person submitting the most votes for whiffle balls is the winner of the all-expenses-paid trip to Fiji. Let the voting begin!
As a lover of pigs - I’ve known many - I’m compelled to say that the next several days’ blogs for Super Bowl dip recipes use no bacon. Nor is there any pork crackling in next week’s yummy snack mixes. Unless you discover me recipe-testing a bacon burger in the closet, of course.
Garlic-Herb Goat Cheese Dip:
28 (yes, 28!) large garlic cloves, unpeeled
16 oz. (500 g) chèvre (soft goat cheese), crumbled½ c. finely chopped fresh basil or 2 tbsp. dried, crumbled basil leaves
¼ c. extra-virgin olive oil
¼ c. finely minced fresh chives or tops of green onions (“spring onions”)
2 tbsp. finely chopped cilantro
4 tsp. finely chipped fresh rosemary or 1 tsp. dried, crumbled rosemary
Salt, black pepper, and cayenne pepper, to taste
Tomorrow: Spicy Herb Dip