Garlic-Herb Goat Cheese Dip

Wow! football season is in full swing! The Broncos ... the Seahawks ... Fine by me, because I’m an animal lover. I’ve just learned the game is played with pigskin, which is why I’m launching a campaign to demand that the NFL replace pigskin footballs with ya-gotta-love-’em whiffle balls. 

Do you prefer this???

Or 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), crumbled 

½ c. (125 mL) finely chopped fresh basil or 2 tbsp. (30 mL) dried, crumbled basil leaves

¼ c. (60 mL) extra-virgin olive oil

¼ c. (60 mL) finely minced fresh chives or tops of green onions (“spring” onions)

2 tbsp. (30 mL) finely chopped cilantro

4 tsp. (20 mL) finely chipped fresh rosemary or 1 tsp. dried, crumbled rosemary

Salt, black pepper, and cayenne pepper, to taste

Preheat oven to 425 deg. F. Roast garlic (Consult Index for How to Roast a Head of Garlic) in oven standard oven method. Cool slightly before squeezing each bulb or clove into food processor. Add goat cheese, blending well. Add all remaining ingredients except salt and pepper and cayenne. Mix in using several pulses of the food processor; mixture should be slightly chunky, rather than smooth. Season to taste. Cover and refrigerate up to three days before use, allowing flavors to mellow.