Receta Another great new appetizer: Not your ordinary cheese dip
Another great new appetizer: Not your ordinary cheese dip
By Eliot, on May 1st, 2012
Again last weekend, we were trying to hold out until our “Sunday Evening Grill Fest” but we definitely needed a snack between breakfast and our grilled chicken dinner. (Our last midday appetizer experiment was the Great Northern Bean Dip.)
Luckily, the Sunday paper featured a story about the NW Arkansas Cheese Dip Classic which leads up to the World Cheese Dip Championship. Who knew? I just know that we may have to make a road trip to Fayetteville, Arkansas next weekend!
So, these festivals and championship are not about day-glo colored liquid cheese out of a can or jar. Oh, no. The tend to be a bit fancier and more gourmet (and have a cult-like following).
Avocado Goat Cheese Dip
Slightly adapted by me.
- 3 ripe avocados, peeled and pitted
- 3 T. fresh lime juice
- 2 large cloves garlic, minced
- 1/2 t. ground coriander
- 1/4 t. fine sea salt
- 4 oz. 1/3 less fat cream cheese
- 4 oz. goat cheese
- pinch of smoked paprika
Place avocados and lime juice in a food processor and process until smooth. Add the remaining ingredients (sans the paprika) and mix well.
Whir it up until smooth.
Place in serving dish and sprinkle with smoked paprika. Serve with baked chips, Wheat Thins, or (as the original recipe suggests), toasted pita triangles.
If you need more of cheese fix, check out this video: In Queso Fever: A Movie About Cheese Dip. (This short video is hilarious AND sheds a lot of light on the queso phenomenon.)
Please leave me a comment regarding cheese dip. Is it indigenous to your area? Have you ever heard of it? More importantly, what’s your favorite?
Also, Happy May Day!