Prep 15 mins
Cook 10 mins
Recipe from the issue of May 2002 of Coup de Pouce.
- 1 tablespoon butter
- 1⁄4 cup shallots or 1⁄4 cup red onion, finely chopped
- 1⁄2 cup milk
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon sugar
- 4 ounces light cream cheese
- 8 ounces goat cheese, crumbled
- 3 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1⁄4 teaspoon hot red pepper flakes
- black olives (optional)
- In a small saucepan, melt butter at medium heat.
- Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
- Add milk, red wine vinegar, sugar and cream cheese and stir.
- Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
- Add goat cheese and reheat while stirring until mixture is creamy.
- Add chives, parsley and red hot pepper flakes and stir well.
- Pour the dip in a serving dish and garnish with black olives, if wanted.
- Serve now.
I love goat cheese so this was a have-to-make for me! It is very savoury and easy to make too! I am taking this to a party tonight to have with melba toasts. The only problem is that I will probably serve it cold. I ran out of brick cream cheese and had to use spreadable so the warm dip is far too runny. My bad! Made for Went To The Market tag game. Thanks Boomette! :) UPDATE - When I served this cold, it separated and I had to keep stirring the milk back into the mix. Serve it the way that it was intended to be served!
I made this goat cheese dip for a dinner party that I was hosting yesterday night and I was not disappointed. The dip was incredibly easy to prepare and tasted fantastic. It was devoured by the 4 of us--none was left. I used fresh chives from my garden and did not use the black olives. I followed all ingredients as posted and served with baked pita chips, which were very complimentary. I will definitely make this again. Thanks!
Was visiting my sister and we made this dip! We loved it! We served with sliced banquette bread!