Warm Gruyère, Roasted Garlic & Thyme Dip

Warm Gruyère, Roasted Garlic & Thyme Dip

It is about 21°F this morning. The cold always me makes me crave crave warm, cozy dishes. This gruyère, roasted garlic and thyme dip  is just the thing to take to a New Years Eve cocktail party, or simply enjoy on the sofa after a long day, with your feet kicked up (build a fire in that fireplace, while you’re at it!).

I went to a cocktail party this fall (potluck style), and there were at least three different spinach and artichoke dips! Tasting and comparing them all was fun, but really? Three versions? Seems everyone was on the same page that night. I LOVE spinach artichoke dip, and this dip hits the same craving but mixes it up a bit.

Warm Gruyère, Roasted Garlic & Thyme Dip
Warm Gruyère, Roasted Garlic & Thyme Dip

The first step in this recipe is to roast a whole head of garlic. Have you roasted garlic before? YUM. It becomes golden and soft and spreadable. I roasted an extra head of garlic while I was making the one for this dip just so we could have it. It makes the best garlic garlic bread or compound butter. You may as well make the most of having the oven on!

Surprisingly, even with a whole head of garlic in this dip, it’s a subtle flavor — not a “I’m going to be breathing garlic for the rest of the night,” flavor. The gruyère and cream cheese soften it. Thyme adds an herbaceous note. The leftovers (if you have leftovers — in the realm of cheese that’s a rare story) do well as a sandwich spread or tucked inside of an omelette with sautéd mushrooms.

Warm Gruyère, Roasted Garlic & Thyme Dip
Warm Gruyère, Roasted Garlic & Thyme Dip

The new year is almost here! Wishing everyone a joyful 2019!

Warm Gruyère, Roasted Garlic & Thyme Dip

Published December 7, 2018 by
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Serves: 6   |    Active Time: 75 minutes



Ingredients:

  • 1 head of garlic
  • 1 teaspoon olive oil or avocado oil
  • 8 ounces sour cream, at room temperature
  • 2 ounces cream cheese
  • 2 ounces gruyère, finely grated, plus 2 tablespoons for topping
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon minced parsley for garnish
  • For serving: crudités, crackers, crusty bread, etc.

  • Directions:

    1. First, roast the garlic: preheat oven to 350° F. Chop the very top off of the head of garlic. Place on a baking sheet and drizzle with the olive/avocado oil. Place in oven and roast 45 minutes, until cloves are golden and soft.
    2. Allow garlic to cool until you can easily touch it without burning your hands, about 15 minutes. Squeeze garlic cloves into a medium-sized mixing bowl, discarding of the garlic papers. Mash garlic.
    3. Add sour cream, cream cheese, 2 ounces gruyère, salt, black pepper, and thyme to bowl. Use a fork to mix until well combined.
    4. Spread cheese mixture in a ramekin or cocotte dish. Do not over fill—make sure there is at least 1/4-inch of extra room in the dish to avoid bubbling over. Top with remaining 2 tablespoons gruyère, and place in oven and bake for 20-25 minutes, until cheese is bubbling and just starting to brown in spots on the top.
    5. Remove from oven and allow to cool 10 minutes before sprinkling with minced parsley and serving with crudités, crackers, or crusty bread.
    6. Leftovers? Eat them cold as a spread on toast, sandwiches, etc, or re-warm the dip in the microwave for 30-second intervals or in an oven until warmed through.

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    Instant Pot Spicy Ginger Sweet Potato Soup

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

    Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

    The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

    We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

    Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Instant Pot Spicy Ginger Sweet Potato Soup

    Published November 1, 2018 by
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    Serves: 6   |    Active Time: 30 minutes



    Ingredients:

  • 2-3 shallots, peeled and sliced
  • 5 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon coconut oil
  • 3 pounds sweet potato, washed and peeled
  • 1 15-ounce can coconut milk
  • 2 cups vegetable broth
  • 1/4 teaspoon ground nutmeg
  • Dash ground cayenne
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

  • Directions:

    1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
    2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
    3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
    4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
    5. After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
    6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.

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    Red Chili Enchilada Sauce

    Red Chili Enchilada Sauce

    This is a bit of a teaser for what’s to come on Thursday — for simplicity sake, I wanted to break out the instructions for the sauce and another recipe (plus, there are plenty of ways to use this sauce!). And no… enchiladas are not on the docket! (Though that reminds me I should make some enchiladas soon). In any case, my lips are sealed. You’ll see Thursday’s recipe soon enough!

    I first “dared” to make my own enchilada sauce while I was working in a restaurant in college. I was not the saucier, or anything close to it — more like waitress that occasionally helped with some baking - but when I was baking, I would watch the happenings of the kitchen while I slowly stirred a caramel, weighed flours, or chilled dough. It just so happened that my station was right next to the saucier, and that is what gave me the confidence to make this sauce.

    Red Chili Enchilada Sauce

    First, I realized that the marvelous sauce that was used for braising pork was as simple as puréeing some select ingredients in the blender — and then, I realized that said sauce was pretty darn close to enchilada sauce. I did a little bit of reading and next thing you know I was blending enchilada sauce every week (even without the blender lid on one time… but we’ll save that messy story for another time).

    You can use this sauce for oh so many more things than enchiladas (though using it in these leftover turkey enchiladas is perfect). In fact, I started using it to braise beef (Oofta! That recipe is old — please forgive those grainy photos. Oh what a difference three years makes), but now I’m much more into making enchilada casseroles or huevos rancheros with salsa rojo.

    Sauce is the start of many a great dish. More sauce! If any of you have ever watched Chopped, you know the judges are always talking about sauce, and with good reason. 😋

    Red Chili Enchilada Sauce

    Red Chili Enchilada Sauce

    Published September 25, 2018 by
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    Serves: 2 cups   |    Active Time: 20 minutes



    Ingredients:

  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon coconut oil
  • 1 sixteen-oz can of diced tomatoes
  • 1/2 cup broth (chicken, beef or veggie)
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper

  • Directions:

    1. Heat coconut oil over medium-high heat in a skillet on the stove. When the oil glistens, add onion and garlic and sauté until onions are transparent and starting to brown. Remove from heat.
    2. In a blender (I use a Blendtec - affiliate link!), combine onions and garlic, diced tomatoes, broth, chili powder, cumin, coriander, salt, and pepper. Secure lid on blender and purée.
    3. Use sauce immediately or store in an air-tight container in the fridge for up to a week.

    2 Comments