Roasted Garden Dip
2 tablespoons roasted garlic paste
4 medium carrots
1 purple onion, quartered
12 ounces chevre
4 ounces creme fraiche
1/4 cup heavy cream
1/4 cup parsley, chopped
2 teaspoons thyme, chopped
freshly cracked pepper
homemade tortilla chips (recipe below)
Here's what you do...
Preheat oven to the highest broiler setting.
Line a baking pan with parchment paper.
Using a food processor, grind shortbread cookies and drizzle in melted butter.
Arrange onion and carrots on baking pan, and lightly drizzle with oil
Place vegetables under the broiler, cooking 10 to 15 minutes or until vegetables are slightly charred. Remove and set aside. Once cool, dice vegetables.
Place chevre and creme fraiche in a bowl and stir. Add heavy heavy cream, vegetables, garlic paste, and herbs. Season with sea salt and pepper and enjoy.
This recipe was born umpteen years ago, if you will, because I had leftover vegetables from chicken pot pie. Realizing there were corn tortilla shells, creme fraiche and chevre in the fridge, I knew right away a dip was in my immediate future.
Making homemade corn tortilla chips happens to be easy. First, preheat the oven to 350 degrees Fahrenheit. Next, stack tortilla shells and cut into medium strips an either brush or mist with grapeseed oil.
Arrange pieces on a parchment lined baking pan, cooking 15 to 20 minutes or until desired crispness is reached. Once done, immediately sprinkle with sea salt or your favorite flavored spice blend.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.