hang in there friends. we only have a couple more crazy weeks of madness till we can all breath a sigh of relief as we prepare for a new year.

between gift exchanges, holiday parties and family gatherings, i know i’m not the only one who is stretched a little thin.

it seems that every event i go to these days is pot luck style. so i needed an easy appetizer that was equally delicious and beautiful. and this dip is just that. it is zesty, and nutty and the caramelized onions and roasted garlic really add some delicious umami to the mix.

pistachio & goat cheese dip

serves: about 4 cups

prep time: 10 minutes

inactive time: 1 hour

active time: 20 minutes

total time: 1 hour 30 minutes

ingredients: 3 cups crumbled goat cheese. 1 cup greek yogurt. .5 cup pistachios. 1 head roasted garlic. half 1 brown onion, thinly sliced. 3 tbs olive oil. handful of pomegranate seeds. 1 green onion, green parts thinly sliced. 1 tsp kosher salt. .5 tsp freshly ground pepper. food processor. crackers or veggies for serving.

start by getting your garlic roasted. follow THESE instructions if you don’t already have some roasted garlic on hand. while your garlic is roasting, you can prep the rest of your ingredients and then finish some other project you surely have waiting for you. when your garlic is roasted, caramelize your onions. in a medium sized pan, heat the pan and 2 tbs of the oil over medium low heat. add in the onions and season with half the salt and pepper. let the onions caramelize, stirring every few minutes for about 15 minutes, till they are soft and browned.

while the onions are caramelizing, place your pistachios in the bowl of your food processor. blend until the pistachios have turned to crumbs.

add in the greek yogurt and goat cheese.

add in your roasted garlic. when the onions are ready, add them into the food processor.

top the mixture with the remaining oil, and salt and pepper.

blend until everything is very smooth.

pour the combined dip into a serving bowl. top with pomegranate seeds and green onions.

serve with your favorite crackers or veggies and enjoy.

xo, a

pistachio & goat cheese dip

serves: about 4 cups

prep time: 10 minutes

inactive time: 1 hour

active time: 20 minutes

total time: 1 hour 30 minutes

ingredients: 3 cups crumbled goat cheese. 1 cup greek yogurt. .5 cup pistachios. 1 head roasted garlic. half 1 brown onion, thinly sliced. 3 tbs olive oil. handful of pomegranate seeds. 1 green onion, green parts thinly sliced. 1 tsp kosher salt. .5 tsp freshly ground pepper. food processor. crackers or veggies for serving.

start by getting your garlic roasted. follow THESE instructions if you don’t already have some roasted garlic on hand. while your garlic is roasting, you can prep the rest of your ingredients and then finish some other project you surely have waiting for you. when your garlic is roasted, caramelize your onions. in a medium sized pan, heat the pan and 2 tbs of the oil over medium low heat. add in the onions and season with half the salt and pepper. let the onions caramelize, stirring every few minutes for about 15 minutes, till they are soft and browned. while the onions are caramelizing, place your pistachios in the bowl of your food processor. blend until the pistachios have turned to crumbs. add in the greek yogurt and goat cheese. add in your roasted garlic. when the onions are ready, add them into the food processor. top the mixture with the remaining oil, and salt and pepper. blend until everything is very smooth. pour the combined dip into a serving bowl. top with pomegranate seeds and green onions. serve with your favorite crackers or veggies and enjoy.

now, i'm the first to admit that i am not always the best at planning ahead. and if i do plan in advance, i usually plan too much and something falls by the wayside. 

but this week, i'm on it. the super bowl is sunday and whether you are watching the game, the halftime show, or the commercials, i have the perfect super bowl snack for you. 

i know queso is no secret to most, but growing up in california, queso dip is not something we ate. we have great mexican food, but "tex-mex" is not really something we do in socal. but when i went to college, most of my new found friends were from phoenix. and on my first visit to arizona, i ate a TON of queso dip. it is PERFECT for the super bowl. cheesy, a bit spicy and full of zest, it is sure to be gobbled up in no time. 

queso dip

serves: 4

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 1 tbs olive oil. 1 small sweet onion, diced. 1 tbs jalapeno, diced small (if you like it spicy, keep some of the seeds in the mix). .5 cup fresh diced tomatoes. 1 garlic clove, minced. 2 oz tequila. 1 cup whole milk. 1.5 cup sharp cheddar cheese, grated. 1.5 cup pepper jack cheese, grated. 1 tsp kosher salt. .25 tsp fresh ground pepper. 2 tbs fresh cilantro leaves for garnish. chips or crust bread for dipping. heavy skillet. ***note*** if you are serving it at a party, and it may be out for a while, you will want to serve it in a container that can be kept warm on the stove, or a mini electric crockpot or chafing dish. 

start by combining the onion, jalapeno and garlic with the oil over medium heat. season the onion mixture with half the salt, and half the pepper. cook until the onions are starting to brown, about 5-7 minutes.

add in all but 2 tbs of your diced tomatoes and half the remaining salt and pepper. stir to combine and allow the tomatoes to cook down for 2-3 minutes.

pour in the tequila and cook it down till almost all the liquid is gone.

pour in the milk, the remaining salt and pepper and bring the liquid to a gentle simmer.

add in the cheese and stir until nice and melty.

top with the remaining tomato and the cilantro.

serve hot and melty. 

xo, a

queso dip

serves: 4

prep time: 10 minutes

active time: 15 minutes

total time: 25 minutes

ingredients: 1 tbs olive oil. 1 small sweet onion, diced. 1 tbs jalapeno, diced small (if you like it spicy, keep some of the seeds in the mix). .5 cup fresh diced tomatoes. 1 garlic clove, minced. 2 oz tequila. 1 cup whole milk. 1.5 cup sharp cheddar cheese, grated. 1.5 cup pepper jack cheese, grated. 1 tsp kosher salt. .25 tsp fresh ground pepper. 2 tbs fresh cilantro leaves for garnish. chips or crust bread for dipping. heavy skillet. ***note*** if you are serving it at a party, and it may be out for a while, you will want to serve it in a container that can be kept warm on the stove, or a mini electric crockpot or chafing dish. 

start by combining the onion, jalapeno and garlic with the oil over medium heat. season the onion mixture with half the salt, and half the pepper. cook until the onions are starting to brown, about 5-7 minutes. add in all but 2 tbs of your diced tomatoes and half the remaining salt and pepper. stir to combine and allow the tomatoes to cook down for 2-3 minutes. pour in the tequila and cook it down till almost all the liquid is gone. pour in the milk, the remaining salt and pepper and bring the liquid to a gentle simmer. add in the cheese and stir until nice and melty. top with the remaining tomato and the cilantro. serve hot and melty.