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Monday, October 6, 2014

Corn and Goat Cheese Dip

Photo courtesy Taste of Home
     Brynn Cook from the Broadway House Bistro was nice enough to share the recipe for one of the appetizers off the menu. She has scaled the recipe down for us home cooks, but this still makes a healthy batch. The ingredients and directions are simple, once you find the goat cheese. Be careful working with the peppers, caution is always advised with these bombs. Try it yourself and then compare your batch to Brynn's.  

Corn and Goat Cheese Dip
3/4 cup butter
3 cups small diced onion
1 gallon plus 2 cups corn
3 oz. garlic
6 jalapeno, stemmed, seeded and chopped
3 lb. goat cheese*
3 cups heavy cream
1 T. salt
1 T. pepper

Preparation:
In a saucepan over medium heat, melt the butter. Add the onions and saute' until translucent. Stir in the garlic, jalapenos, goat cheese and heavy cream. Cook until thick. Season with last and pepper. Enjoy with pita or tortilla chips.

*Goat cheese can be found at Walmart, but make sure there are no other ingredients added to it.

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