I STOLE THE CHEESE DIP FROM BAHAMA BREEZE!!!!!!

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

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When we want happy hour, we go to Bahama Breeze (yes there is one inĀ  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.

CUBAN MAN’s vs CUBAN FOOD GOAT CHEESE DIP:

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.

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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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