My friend Carole served this creamy and colorful dip on a birthday party buffet, and it was the first thing to disappear! I highly recommend adding it to your next party menu. It’s fresh for the summer, but also the fitting for Christmas with it’s red and green colors. My version was made with sungold tomatoes from garden and homemade pesto from the overabundance of basil I have growing. However, you can easily stop by the grocery store to pick up the three ingredients and have an appetizer in a flash.
By Carole, Elizabeth’s friend
Ingredients
1 pkg Chavrie
Pesto
Cherry tomatoes halved or cut into thirds
Pita chips for serving
.
Method
Spread goat cheese over a platter or plate. It will cover the size of dinner plate. Drop small amounts of pesto over the cheese and spread gently to cover. Sprinkle tomatoes over the top.
Carole’s Tip: Microwave the goat cheese and pesto for about 30 seconds to 1 minutes before topping with tomatoes. It makes the dip creamier when served warm.
Serve with pita chips, such as Stacy’s Simply Naked brand.
Savoie Secrets: It's a Family Recipe 