Grant, our good friend we met while living in Savannah came for a visit this weekend. He's now in Kansas City and it was great to see him. We toured Turner Field, ate at the Varsity, went to a museum, went to the aquarium, and had a delicious meal on our deck. Here is a picture of Dan and Grant in the Braves dug out during our tour of Turner Field!
Good Food....
Grant shared many meals with us in Savannah and one of his favorite things is this dip that Dan makes, thought we'd share the recipe, it's always a hit.
Sun-dried Tomato Cheese Spread
Prep: 10 min., Bake: 45 min.
Yield
Makes about 3 cups
Ingredients
1 garlic bulb
1 teaspoon olive oil
1 (11-oz.) package goat cheese
1 (8-oz.) package cream cheese, softened
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Assorted crackers, breads, radishes, carrots
Prep: 10 min., Bake: 45 min.
Yield
Makes about 3 cups
Ingredients
1 garlic bulb
1 teaspoon olive oil
1 (11-oz.) package goat cheese
1 (8-oz.) package cream cheese, softened
1/3 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Assorted crackers, breads, radishes, carrots
Preparation
1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Place on baking sheet.
2. Bake at 425° for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves; mash.
3. Beat garlic, goat cheese, and next 5 ingredients at medium speed with an electric mixer until well blended. Cover and chill until ready to serve. Serve with assorted crackers, breads, and vegetables.
1. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal. Place on baking sheet.
2. Bake at 425° for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves; mash.
3. Beat garlic, goat cheese, and next 5 ingredients at medium speed with an electric mixer until well blended. Cover and chill until ready to serve. Serve with assorted crackers, breads, and vegetables.
Good Times.....
Saturday night a group of us went over to Swallow at the Hollow, a local Barbecue restaurant that has live music on Friday and Saturday nights. They get some of the best song writers from Nashville to tell the stories behind songs we hear on the radio every day. Check it out....it was an excellent show. http://www.theswallowatthehollow.com/
Here I am with Melanie and Laura Ashley, good Hyatt friends and fellow UT alumni!
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