Move OVER Spin Dip! Hello Mo's Jalapeno Cheddar Dip!

Move OVER Spin Dip! Hello Mo's Jalepeno Cheddar Dip!

(ps: I know Jalepeno is spelled Jalapeno, but this is how it is spelled on the container, so I'm just repeating!)

The Wilsons are big BIG ole fans of Whole Foods and feel pretty lucky to have one so close by where we live.  

We were at a Birthday dinner for a friend a month or so ago and his girlfriend bought all sorts of fabulous food and apps at Whole Foods.  

Naturally I parked myself directly in front of the cheese and dip offerings and discovered something truly revolutionary.  Truly Divine.  One bite and the sky opened and the angels sang.

Or, let's face it, I just ate nearly the entire thing ... of MO'S JALEPENO CHEDDAR DIP. (carried in the cheese section at Whole Foods in El Segundo, CA)

I don't know if they carry it at every Whole Foods, but where ever you live LOOK INTO IT.  Shreds of cheddar, just enough chunks of Jalapeno, and all sorts of fabulous creamy goodness that are listed on the label but I'd rather just know that it tastes LOVVEEELYYY.

Low in calorie? I think not.  But when in the mood for a dip, or having a party  this is a brilliant dip to offer.  

I think instead of chips some really crispy and sweet red pepper wedges would be a good option to dipping or even some cool crisp cucumbers. 

DELISH!  Go find yourself some Mo's Jalepeno Cheddar Dip!

EAT LOTS, EAT WELL, BE MERRY

THE WILSONS!

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Goat Cheese and Roasted Garlic Dip. A Lisa Wrisley Recipe.

Image by Getty Images via Daylife

You might not know Lisa Wrisley (yet!), but girlfriend can whip up a mean dip. I recently made this Goat Cheese and Roasted Garlic Dip at a "Girls' Night." It was the most popular dip I have EVER made. If you want a definite crowd pleaser - even with the picky eaters - this is for you.

Goat Cheese and Roasted Garlic Dip

This spread is heaven. Period. You just have to deal with the fact that you will have stinky breath. Once you are over that, your taste buds and stomach will thank you! What started as a quick dip passed along by my Mom has turned into the go-to staple at any get together. It’s a total crowd pleaser and seasonally versatile. In the Fall, it can stand up to a nice Zinfandel or Cab and in the Spring and Summer, it’s fantastic with a Rose or crisp Sauvignon Blanc.

Enjoy!

1 head garlic
Olive oil

1 large (or 2 small) sweet onion, halved and sliced thin (Maui onions when in season are the best)
3T unsalted butter
15 oz. soft goat cheese
3T balsamic vinegar (less if using good aged vinegar)

1 large French baguette, sliced ¼” – ½” thick, toasted

Preheat oven to 350 degrees. Cut the top ¼ off the garlic head, exposing the cloves and leaving the root intact at the bottom. Place garlic head on a sheet of tin foil and drizzle with olive oil. Wrap foil to create a pouch and place in oven. Roast for approximately 45 min until golden brown and mushy. Set aside.

Meanwhile, melt butter in a large sauté pan. Add onions. Cook over medium heat until onions have thoroughly caramelized and turn golden brown, approx. 30 minutes. Salt/pepper onions halfway through. Turn heat to medium low and add balsamic vinegar to caramelized onions. Cook another 5-10 minutes, stirring constantly. Season with S&P to taste. Let cool slightly.

While onion mixture is cooling, spread roasted garlic on the bottom of a shallow baking dish. To remove garlic, grab hold of the root end (you may need to use a towel if hot) and squeeze as you would a lemon. The roasted garlic should ooze out – yum! Spread a thin layer across the bottom of dish and top with the onion mixture. Top the onion mixture with the goat cheese and spread into an even layer covering up the other layers. Cover with foil and bake for 20 minutes at 350. Remove foil and bake another 5 minutes to allow the top to brown a little.

To serve, remove the dish from the oven and stir the layers together to combine. Drizzle with a little balsamic, if desired. Serve with the toasted baguette slices. Note: You can also serve straight from the oven without stirring, but people then miss the garlic and onions, which are the best part!

Thank you * Lisa Wrisley * for unlocking your sacred recipe vault and sharing this soon to be national treasure with the foodies of the World :)

We'd love for you to try this out & let us know what you think!

Cheers,
The Wilson