Friday, February 10, 2012

"Bottle it!"

 Goat Cheese Dip with Sun-dried Tomatoes & Thyme
Back in the late 1980's, when I first made this dip, sun-dried tomatoes were a very popular ingredient for Americans.  I served this on toasted baguette slices that had been slathered in garlic butter and lightly toasted.  At one dinner party, the now CEO of Symantec, Enrique Salem, loved it so much he thought it should be marketed and sold: "Bottle it!", was his advice.
I'm not sure how you could bottle goat cheese dip.
Instead I turned it into a cheese ball this year, recipe is over at the LybationNation blog.
Recipe for Chevre Dip with Sun Dried Tomatoes & Thyme



Jen said...

eh come I don't remember this and never got any??!!! ;-)

Culinary Vixen said...

Sorry Jen! One of my specialties is that I rarely cook the same thing twice. There is just too much good food in the world! This one came back truly because of the need to make something into a CHEESE BALL! :)