Herbed Goat Cheese Dip - Recipelink.com

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Book Description

The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.

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At Blanchard's Table: A Trip to the Beach Cookbook

Authors: Melinda Blanchard, Robert Blanchard

Date: March 2003

ISBN: 0609610821

Publisher: Clarkson Potter

Hardcover

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Herbed Goat Cheese Dip
Recipe from: At Blanchard's Table
by Melinda Blanchard, Robert Blanchard
Cookbook Heaven at Recipelink.com

Sometimes you want something other than butter on your bread. We serve this at the restaurant with hot, crusty rolls to start the meal. People love the change and always ask for the recipe, it makes a great dip for vegetables too!

Makes 1 /4 cups

1/2 pound goat cheese, at room temperature
3/4 cup sour cream
1 tablespoon Worcestershire sauce
1 scallion (white and green parts), minced
1/4 cup minced fresh chives
1 tablespoon minced fresh tarragon or 1 teaspoon dried
2 tablespoons minced fresh parsley
6 dashes Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all the ingredients into a food processor and pulse several times until well blended but not pureed.

This dip can be refrigerated for several days but is better served at room temperature.

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