Sir Dips A Lot

goat cheese and mustard dip

As 80 mentioned earlier, we were hit by a barrage of boys from his college days. Playing the role – woman of the household – I deemed it necessary to whip up a quick snack before we got lazy and just ordered pizzas for dinner. I really don’t know why I must create a homemade anything when guests arrive. It’s surely not from my “dogs in a blanket” dad gansie nor my anti-entertaining mom. (Yes, I know it’s usually “pigs in a blanket,” but remember – the gansie household maintains an air of kosherdom.)

Maybe it’s from Barefoot Contessa. Ina constantly hosts guests at her gorgeous Hamptons house, whipping up anything from breakfast bread pudding to Rack of Lamb Persillade. Alright, so I have a bit of work ahead of me. But dips are a start. They really are my favorite thing to make. It’s a game in creativity – what can I throw together from my pantry and fridge that will actually be interesting, delicious and quick.

And, if you haven’t noticed, we added three new categories to our already monstrous list: celebs, sports, and jewish. And because we ended up watching ultimate fighting, mixed martial arts style (or something like that) during the night (and much to the dismay of h diddy and me), I’m tagging this with sports. Actually, I cannot tell a lie, I ended up getting very into the violence and destruction of these poor human beings. Although I’m still not a fan of blood, a “sport” where wrestling, kick boxing, traditional boxing, and more or less, humping, is involved, is something that is so truly terrible that I can just can’t turn away.

Um, back to the dip. Recipe post jump.

Herbed Goat Cheese and Country Dijon Dip

Dice a quarter of a red onion and sautee on low heat until soft.

Meanwhile, mash 6oz package of Herbes de Provence goat cheese with a couple dashes of extra virgin and 3-4 T of country dijon mustard. This should start to be creamy.

Dice 2-3 red and yellow roasted peppers (jarred) but before adding them to the mixture, wash off the jarred marinade a bit. Introduce the onions to the mixture and then sprinkle in kosher salt, freshly ground black pepper and a dash of mustard seeds.

If you have lemon on hand, I’m sure this would be a nice addition, but as a I had to scramble to put this together, I unfortunately didn’t have one. And of course I do NOT keep the chemical lemon juice in my apartment. That’s cheating, my friends. Well, maybe not cheating, but it’s certainly gross.

Serve with baked pita chips



dip and egg leftovers

As with almost everything I make, I find a way to re-serve it with eggs.

Spread dip over whole wheat pita and bake in the oven on 200 for about 5-10 minutes, just until warm. When eggs are done, (I prefer sunny side up) take out the pita and slide the eggs over it.

You may also like


  • BS January 4, 2008  

    wow that looks great- esp. with the eggs…re: your sports link, gilbert arenas’ blog is a must-read, and certainly a good bloggie nominee, in fact, a past winner

  • JoeHoya January 4, 2008  

    Baby got snacks!

    I’m a big fan of the “Iron Chef” approach to cooking, as well – taking a look at what’s in the fridge and the pantry and whipping something up using just what’s on hand as my secret ingredients.

  • gansie January 8, 2008  

    Wait, this arenas blog isnt actually real, is it?

  • BS January 8, 2008  

    Yes! 100 percent! Only gilbert would say such things

  • 80 Proof January 8, 2008  

    It’s real, and it’s spectacular.

  • Pingback: Texas caviar recipe | Endless Simmer December 16, 2010  

Leave a comment