For several years I got on a kick for Super Bowl Sunday where I’d make a dish native to one team’s region. When the Patriots played I made clam chowder. For New Orleans it was jambalaya.
Cue the queso for the Packers! And aren’t chips and dips really the ultimate game time snack for the last game of football season?
If you are looking for something a little different, I searched the Culinary Thymes archives for dips and spreads. Here’s what I found…
Goat Cheese & Roasted Garlic Spread
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 2 whole heads garlic
- ¼ cup olive oil
- ½ tsp dried thyme
- salt & freshly ground black pepper
- 8 oz. goat cheese, room temperature
- 4 oz. cream cheese, room temperature
- juice of 1 lemon
- chopped chives for garnish
- crostini or crackers for serving
Instructions
- Preheat oven to 350 degrees F. Rub off any loose paper layers on the garlic. Place in a baking dish just large enough to hold the garlic. Drizzle the oil over top and sprinkle with thyme, salt and pepper over top. Cover with foil and bake for 1 hour or until the garlic is very tender. Once cool, cut off the tops of the garlic heads and squeeze out the pulp. Set aside.
- Beat the cheeses in a standing mixer. Add the lemon juice and roasted garlic. Season to taste with salt and pepper. Place in a small ramekin and garnish with the chopped chives. Serve with crostini or crackers.
And since I mentioned it, here’s how I make my queso: Combine 1 large brick of Velveeta and 1 can Ro-tel tomatoes (hot), drained, over a double boiler. Add chopped red onion and tons of chopped cilantro, and stir. Serve with Fritos scoops or tortilla chips.