Saturday, September 16, 2006


for those of you who know me, you know i've been a busy bee this past week, leaving me little enough time to cook, let alone post. tonight is the "bachlorette" party for a good friend getting married next weekend. we're beginning the evening with cocktails and potluck snacks at her sister's apartment.

i have an unabashed love for dips and spreads of all kinds, so naturally i pulled out a couple of favorite recipes as my contribution to the evening's nosh.

Southwestern Red Pepper Dip
(adapted from The New American Plate Cookbook)
1 3-oz. package of sun-dried tomato halves (not in oil)
2 12-oz. jars roasted red peppers
2 chopped garlic cloves
1 1/2 t. ground cumin
cayenne pepper to taste
1 T. lime juice
1/3 cup chopped fresh cilantro
1/4 cup chopped scallion
4 oz. 1/3 less fat cream cheese
salt, pepper, and hot sauce to taste

Soak tomatoes in a bowl of very hot water to cover about 5 minutes. Blitz first eight ingredients in a food processor or blender. Add cream cheese and puree. Adjust seasonings to taste. Let sit for 6-24 hours for flavors to meld. Serve at room temperature. (I like it with baked tortilla chips).

Fig-Rosemary Spread
10 oz. log of soft goat cheese
1/4 cup milk
2 T. minced fresh rosemary
2 t. white wine vinegar
1/2 cup finely chopped black mission figs
Black pepper

Combine goat cheese, milk, rosemary, and vinegar in a food processor or blender. Process until smooth. Add figs and stir to combine. Season with black pepper to taste. Best served with toasted baguette slices.

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