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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Recipe from the issue of May 2002 of Coup de Pouce. Ingredients:
1 tablespoon butter |
1/4 cup shallots or 1/4 cup red onion, finely chopped |
1/2 cup milk |
1 teaspoon red wine vinegar |
1/2 teaspoon sugar |
4 ounces light cream cheese |
8 ounces goat cheese, crumbled |
3 tablespoons fresh chives, finely chopped |
1 tablespoon fresh parsley, finely chopped |
1/4 teaspoon hot red pepper flakes |
black olives (optional) |
Directions:
1. In a small saucepan, melt butter at medium heat.
2. Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
3. Add milk, red wine vinegar, sugar and cream cheese and stir.
4. Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
5. Add goat cheese and reheat while stirring until mixture is creamy.
6. Add chives, parsley and red hot pepper flakes and stir well.
7. Pour the dip in a serving dish and garnish with black olives, if wanted.
8. Serve now.
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