So it would seem that I don’t have very many dips/snacks/appetizers because, as it turns out, I don’t dip or snack or appetize that much on my own. That really does you no good, and is quite sad for me, frankly, because who doesn’t love a good dip? Therefore, this week I’m upping my dip game with two of my favorites because this week also happens to be Oscar week and if you’re like me and my friends, you’ll be gathering for it, the perfect occasion for dipping and appetizing come Sunday eve, and I want you to have a few in your back pocket should you be called upon to bring a dish.
Plus, the Oscars are a little more fancy pants and require something a little more than Super Bowl fare. Goat cheese instead of E-Z, wine instead of beer, toast points instead of chips. Or, if the Oscars aren’t your thing, the series finale of Downton is on next week and I’m sure you’ll be having a watch party, amiright? No to that, too? Well, I guess we just wouldn’t be real life friends. But, we can still be internet friends, so it’s all good.
This first of this week’s dip duo is a Spanish favorite, tomato & goat cheese dip. My friends and I reliably order this every single time we frequent one of our favorite tapas joints, and it’s so easy to make at home, I’ve discovered, that there is no real reason to not be enjoying this on the reg. It takes less than five minutes to prep, about 10 minutes to heat up all the way through and 0.0857 seconds to devour. Better double the recipe for a crowd.
Because spicy is sexy, I mix mine up by adding a wee lot of garlic and a hint of crushed red pepper flakes. The result has a little more oomph than I’ve found the original recipe to have. And a little more oomph is always (usually) a good thing.*
- 8 ounces tomato sauce
- 4 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp crushed red pepper
- 1 tsp coarse black pepper
- 4 ounces goat cheese
- parsley, to garnish
- toasted baguette rounds, to serve
- Preheat the broiler.
- In a small bowl, mix together the tomato sauce, sugar, pepper and garlic. Place into an oven-safe dip dish.
- Slice the goat cheese and dollop over the top of the sauce. Place under the broiler and broil about 10 minutes, until the cheese starts to get gooey and the dip starts to bubble.
- Garnish with parsley and, if desired, drizzle of balsamic (because how good would THAT be?) and serve with toasted baguette rounds.
*Kettle Corn even said that she thought about having a second dip when she tried it, even though she detests goat cheese. I know, I’m not sure how we’re friends, but to even think about seconds if you’re a goat cheese hater is pretty high praise.
Written and distracted as, I’m pretty sure, I have ruined the cake in the oven.
This post is sponsored by HGTV. As always, all opinions and recipe are my own. Thanks for supporting the those who support The Hungary Buddha!