I’d like to start today’s post with a big THANK YOU!
Thank you for all your wonderful comments/emails/massages I received in the last 2 days. I’m so blessed having so many wonderful friends like you. Your continuous support means the world to me! Thank you!
Tiffany is feeling much better, she’s eating and playing like nothing happened. Slowly we are getting back to our sleeping routine.
Also I’d like to say Thank you to my wonderful friend Priscilla from She’s Cooking.
What you guys probably don’t know about me is that I like, no, I LOVE zucchini and every time I see delicious zucchini recipes on your wonderful blogs I bookmark them and slowly make one by one.
The other day, my sweet friend wrote a post about this dip made for me. As you can imagine I was very much impressed. I immediately rushed in the kitchen and made it.
It would have been nice to leave a comment first, I know, but I was so into this dip that I completely forgot my manners.
I don’t think I have to tell you we almost ate it all in one sitting!! You’re probably saying : Roxana, but goat cheese has cholesterol. I know, but trust me, this dip is so good is worth riding the bike for one more hour to make sure the cholesterol levels don’t reach the sky.
I love the pairing with the goat cheese. If you’re not familiar with this type of cheese I advise you to give it a try. It’s a little bit firmer than the cream cheese and has a tangy taste.
The dip itself is creamy. The lemon touch brings out the flavor of the zucchini and the tartness of the goat cheese. You can hardly taste the garlic and the thyme aroma is still present even after cooking.
Please visit my friend Priscilla’s blog for the complete list of ingredients and directions
That’s about it for today, thank you so much for your friendship!
Sending you lots of love,