HAH! That’s what they get for taking it off the menu. It is now CMvsCF’s DIP!


When we want happy hour, we go to Bahama Breeze (yes there is one in  Atlanta! On Pleasant Hill Road of off I-85, GO! Today! you’re missing out my friend.) Anyhow, we used to be able to order this amazing goat cheese dip that came served with inside a red bell pepper and with sliced Cuban bread for dipping. I don’t know what they were thinking removing it from the menu. Seriously, sometimes I wonder what are restaurants thinking? Like why the heck did Outback get rid off their onion soup.

Well my friends, I have made it a dozen times this year to perfection. Here is the recipe. It’s so damn good we have it for dinner some days. OK, we have it like once a week, for dinner. lol.


4oz Cream Cheese (half a block)

4oz Goat Cheese (Publix gourmet cheese area)

2 tbl spoons Shredded Parmesan

1 tsp olive oil

1 tsp minced garlic

1/2 tsp crushed black pepper.

Preheat oven to 400 degrees. Mix all of the above in a bowl, stirring and mixing well together. Takes a bit of strength without a mixer or if refrigerated.


Cut and clean a bell pepper in half. Fill it with this heavenly mixture. Place on a pan and into oven.

Slice a Cuban bread, and this will knock out about 5 minutes. Place into the oven above you magic dip. Wait another 5 minutes and take out the bread. The cheese has now been in 10 minutes. Put the bread in a basket or into a bowl wrapped with a napkin to keep it warm. In a couple of more minutes the cheese will show a few brown spots at the surface. Time to dip!


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