1. Heat oven to 400 F. Drizzle a 6” cast iron skillet with 1 Tbsp of the extra virgin olive oil and place it in the oven to warm
2. In a food processor, combine the goat cheese, cream cheese, grated Parmesan, hot honey, garlic clove, salt, and black pepper to taste. Pulse until well combined and smooth.
3. Carefully remove the skillet from the oven and swirl it to evenly coat the bottom and sides with the olive oil.
4. Transfer the goat cheese dip to the skillet, spread it in an even layer, and bake until warmed through, 15 minutes.
5. In a small bowl, toss together the roasted red peppers, apple cider vinegar, and remaining 1 tsp extra virgin olive oil.
6. Garnish the dip with the roasted red peppers, toasted walnuts, and chives. Drizzle with hot honey and garnish with flaky salt. Serve warm with crackers, bread, and assorted crudités.
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Directions
1. Heat oven to 400 F. Drizzle a 6” cast iron skillet with 1 Tbsp of the extra virgin olive oil and place it in the oven to warm
2. In a food processor, combine the goat cheese, cream cheese, grated Parmesan, hot honey, garlic clove, salt, and black pepper to taste. Pulse until well combined and smooth.
3. Carefully remove the skillet from the oven and swirl it to evenly coat the bottom and sides with the olive oil.
4. Transfer the goat cheese dip to the skillet, spread it in an even layer, and bake until warmed through, 15 minutes.
5. In a small bowl, toss together the roasted red peppers, apple cider vinegar, and remaining 1 tsp extra virgin olive oil.
6. Garnish the dip with the roasted red peppers, toasted walnuts, and chives. Drizzle with hot honey and garnish with flaky salt. Serve warm with crackers, bread, and assorted crudités.