Products used in this recipe
Drunken Goat Cheese & Vegetable Dip
Yield: 18 Servings (3 oz.)
Yield: 18 Servings (3 oz.)
| Ingredient | Weight | Measure |
|---|---|---|
| Butter, unsalted, softened | 2 oz. | |
| Shallot, minced | 2 Tbsp. | |
| Light beer | 2 fl. oz. | |
| Garlic, minced | 1 Tbsp. | |
| Half & half | 2 fl. oz. | |
| Cream cheese, softened | 16 oz. | |
| Goat cheese, softened | 16 oz. | |
| Panko bread crumbs | as needed | |
| Parsley, fresh, chopped | 1/4 cup | |
| Paprika | 2 Tbsp. | |
| Ground black pepper | 1/2 Tbsp. | |
| Simplot Simple Goodness™: Kyoto Vegetable Blend 6/2.5lb | 12 oz. |
Preparation Instructions:
- • In a large mixing bowl, combine butter, shallot, beer, garlic and half & half. Using the paddle attachment, mix until well combined.
- • Add in cream cheese and goat cheese. Mix until well combined.
- • Add in panko until a smooth frosting like texture is achieved.
- • Add in parsley, paprika and black pepper.
- • Place cheese mixture in a baking dish. Spread Kyoto Blend Vegetables around the center of the cheese mixture.
- • Bake in a 375°F conventional oven. Cook until heated through and bubbling on the edges, about 20 minutes.
