Great on warm summer nights. Sort of Mediterranean.
Ingredients:
- 8 ounces soft fresh Chevre (goat cheese)
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1 teaspoon chopped fresh mint
- pumpernickel bread
- green bell peppers, cut in strips
Instructions:
- Combine the goat cheese and oil in a bleeder or food processor and blend until smooth.
- Transfer to a small bowl and mix in the cumin, cayenne, and mint.
- Cover and refrigerate until the dip is cold and the flavors have blended, 3 hours to overnight.
- Keep chilled until ready to serve.
- Drizzle with additional olive oil before serving.
Serves: makes about a cup
Source: probably Margie
