Warm Sun Dried Tomato and Goat Cheese Dip
(Makes 2 cups)
1 cup Chickpeas or Northern Beans, cooked without salt
1 cup chopped fresh Basil
1/2 cup Sun Dried Tomatoes (not packed in oil)
1/2 cup Feta or Goat Cheese, crumbled
3/4 cup Mozzarella Cheese
2 cups Tomato Sauce
1 3/4 tsp. Italian Seasoning
In a food processor, puree Tomato Sauce, Italian Seasoning and chickpeas or northern beans until smooth. Add basil and sun dried tomato and pulse until broken but still visible. Add 1/3 cup of feta and 1/2 cup of mozzarella (reserving the remaining cheese for later). Pulse once more to combine. Transfer mixture to oven proof baking dishes. Top with remaining cheese. Bake until hot and bubbly. Serve with fresh cut vegetables.
WVU Healthcare and area RDs conducted 7 Culinary Demos this season at the Morgantown Farmers Market. These were a huge success. Thank you to colleagues who shared in the fun!
Customers loved the demos and tried the recipes. Main Street Morgantown printed 10 of my recipes on postcards using funds from a Healthy Communities Grant.
The community now recognizes the Registered Dietitian as the food and nutrition experts!
My husband was right there beside me for all 7 demos. "Like Two Peas in a Pod".