Makes 4 cups
3 ounces fresh goat cheese (chevre), softened
2 packages (8-ounces each) cream cheese, softened
¾ cup fresh orange juice
- NFL.com says Seahawks have most talented roster in league, and speculate on starting lineup
- 32 families face eviction with sale of Kirkland mobile-home park
- Microsoft employees -- past and present -- look back over the years
- After embarrassment, Seattle finds public toilet that's just right
- Salary cap expert Joel Corry with another look at Russell Wilson's contract
Most Read Stories
1 tablespoon finely minced orange zest
2 tablespoons honey
½ cup finely chopped dried cranberries
½ cup finely chopped toasted walnuts
2 tablespoons chopped Italian parsley
½ teaspoon salt
1. In a mixer with a paddle attachment, cream the goat cheese and cream cheese together until smooth. Add half of the orange juice and mix until smooth. Scrape down the sides of the bowl.
2. Add the orange zest, honey and remaining orange juice, and mix until smooth and all of the orange juice is well incorporated. Scrape down the sides of the bowl again and then add the remaining ingredients and mix until incorporated. This dip will keep refrigerated for up to one week.
Chef’s note: If you like goat cheese a lot, you can switch out some of the cream cheese for goat cheese. I like to serve this dip with leaves of Belgian endive, celery, crostini or crackers.
Copyright 2007, Kathy Casey Food Studios