WARM CHEVRE & SUN-DRIED TOMATO DIP

By jarren

Ingredients

• 1/4 cup chopped sun-dried tomatoes, packed in oil
• 1 clove garlic, minced
• 1 tsp grated lemon peel
• 2 tbsp chopped fresh dill
• 2 rolls (4 oz) creamy chèvre-style goat cheese
• 1/4 cup finely chopped toasted cashews

Preparation

Step 1

Combine sun-dried tomatoes, garlic, lemon peel and dill in a blender. Puree until almost smooth. add the goat cheese and pulse until combined. Put the mixture into an oven proof bowl.

Preheat oven to 375F. Sprinkle the chopped cashews on top of the mixture and bake for 12 to 15 minutes or until heated through. Serve with crackers or crudités.