Goat Cheese and Pesto Dipping Sauce

The pesto colors it a little on the green side and also makes it so tasty

The pesto colors it a little on the green side and also makes it so tasty

We love cream, but don’t often keep it in the house. So when we do, let’s just say we go a little crazy. This is a decadent dip that would also be greated stuffed in cherry tomatoes, spread on crusty bread or just inhaled when your spouse steps out of the kitchen.

Goat Cheese and Pesto Dipping Sauce

  • 4 ounces goat cheese
  • 1/2 cup heavy cream
  • 2 tbsp pesto
  • 1 tbsp sweet pepper jam
  • salt/pepper to taste

Mix all ingredients together in a small ovenproof dish. Bake in oven at 350 for 20 minutes. Serve warm.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes and tagged , , , , . Bookmark the permalink.

15 Responses to Goat Cheese and Pesto Dipping Sauce

  1. I hate you, I love you, I can’t wait to try this recipe.

  2. This is interesting. How does it taste?

  3. Eva Taylor says:

    Goats cheese and pesto are an incredible combo.

  4. nancyc says:

    I know I won’t be able to stop eating this when I try it! :)

  5. Sherry says:

    God, I could make this today. I have all the ingredients! lol

  6. Sooo good! Can’t wait to try it myself ;)

  7. Cecile Roy says:

    This recipe looks like it’s packed with flavor – without needing a lot of ingredients. Love it !!

  8. I have been on a dipping sauce kick lately. I’ll be trying this one soon!

  9. Pingback: Pesto and Pepper Meatballs | Rufus' Food and Spirits Guide

  10. ellybabes says:

    I’d been holding this recipe to try, and when my husband brought home some home grown tomatoes from my father in law, I knew it was time. I stuffed the tomatoes with half of the batch (having made it with wild garlic pesto) and roasted them in the oven.

    They were delicious! They kind of fell apart once cooked, so I mushed the filled tomatoes onto slices of bread. I may have found a new starter for Christmas!

  11. We don’t keep cream in the house often, either… Pesto and goat cheese though, MMMM. It’s like an inside out panini. :-)

  12. Pingback: Sunday Suppers: Game Day’s Approaching Part One | Rufus' Food and Spirits Guide

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