HEALTHY ‘TASTY’ DIP
Now that you have made your decorated goat cheese, you can make a tasty and healthy dip to serve with it. The dip is very versatile.This dip is great with crudités or crackers, on sandwiches, or with cold meats. It can be made a day or two in advance and served at your chalet, lake house, sailboat or right at home. People always enjoy this combination goat cheese /sun dried tomato spread. This pairing pops with flavour and is a big hit with my friends. I am often asked where I bought it! Instead of crackers or I prefer sourdough baguette slices. Crisp and tasty. Although crackers have evolved to gluten free and no preservatives which you can buy at your local supermarket. I find that most of these healthy crackers are very flavourful and will change the taste of my goat cheese / sun dried tomato dip. Over my years of reading about healthy foods, I would always come across the information that with respect to bread, we should eat rye bread or sour dough. I was puzzled by the sour dough as it was white bread after all. Then one day I came across some information that explained it.
1 package (3 1/2 oz) sun dried tomatoes
1 cup extra virgin olive oil
1/4 cup loosely packed basil leaves
1/4 cup loosely packed flat leaf parsley
2 garlic cloves peeled
1/2 tsp salt
1/2 tsp sugar substitute (optional)
1 green onion coarsely chopped including green tops
Combine all ingredients in a food processor. Use the pulse feature until everything is chopped to a coarse consistency not liquid. Refrigerate until needed. The flavour is even better the next day. Serve at room temperature over goat cheese with toasts or crackers.
This is a tasty dip and will keep in your fridge for 7 to 10 days, limited only by the freshness of the herbs. You can then make this in advance or use up the left overs as a salad dressing, to toss your vegetables and some more olive before roasting or add to a soup for more flavour. The addition of mayonnaise or buttermilk will transform any leftover dips into sauces or salad dressings.
EVENING OUT: I just brought the sun dried dip to a birthday party last night. I paired it with a goat cheese log rolled in herbs. There were herb crackers and whole wheat sourdough croutes. This was a big hit! People kept going back again and again for more. They were addictive. This was more popular than the smoked salmon platter!
FOOD FACT: The acid in the sourdough slows down the absorption of the bread. That is how the San Francisco gold miners were able to sustain themselves all day long with just a loaf of sourdough bread. Hence the San Francisco sour dough loafs. The flour/simple carbohydrate is broken down into sugar which starts even in the mouth with salivary amylase and eating a slice of white bread is not so different than having a piece of pound cake as far as your body is concerned.
Do you want a piece of white bread? Then…eat sour dough bread. It is healthier!