Tuesday, October 1, 2013

Baked Goat Cheese Dip Drizzled with Maple

It didn't take too long to start thinking about Autumn on this first day of October.  One of the thoughts I had was of maple! 

This isn't just goat cheese broiled on bread and this isn't artichoke dip.  This is Baked Goat Cheese Dip Drizzled with Maple!

You can make this directly in one pan. 

Preheat the oven to 350 deg. F

8 oz. goat cheese
8 oz. cream cheese
6 thin slices of Prosciutto, chopped into small pieces (cut chiffonade style then roughly chop)
1 small bunch spinach, chard, or kale, chopped into medium pieces (cut chiffonade style then roughly chop)
1/4 c. milk
1/4 tsp. nutmeg
1 pinch each white pepper and sea salt (be careful with the salt, as Prosciutto is quite salty)
1/2 c. sliced almonds
1/4 c. maple syrup  -   www.purecanadamaple.com

Place the first seven ingredients into a 8' baking dish  and start to blend.  Keep blending until the ingredients are evenly distributed and the milk is incorporated.  Now spread the mixture evenly into the pan.  Use a paper towel to wipe any mess on the rim of the pan.  Sprinkle the almonds over the mixture.  Bake in the oven for 20 minute, or until bubbly.  Hot out of the oven drizzle the dip with maple syrup.  Use this dip with bread, or vegetables, or even certain fruits (such as apples, or pears).

The flavors balance out quite nicely; the salty and sweet together with the nutty and creamy.

This easy to prepare dish would be good at a party, or as a starter at your next dinner party.


I have a few ideas to use the left-overs from this dish, if there are any.  Top grilled chicken with this cheese mixture for the last 5 minutes of of cooking time and drizzle with a bit more maple syrup.  another idea is to thin this mixture a bit more with milk ( how much depends on how much you have left-over) and stir into pasta for a delicious side dish.


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