It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. This month I was assigned to BCMom's Kitchen. Meet Anna who writes: "There's nothing like a home-cooked meal! In this age of fast food and busy schedules, it seems almost a thing of the past." She has worked to find recipes which are not only good, but easy and encourages her readers to get cooking!
Taking her 'easy' mantra to heart, I picked her recipe for a Cream Cheese Pesto Dip because I had blocks of cream cheese in the fridge from a cheesecake I didn't make for my husband's birthday - I made a Rhubarb Galette instead - and some leftover dandelion pesto - from a cookbook review I did of Miche Baker's Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers.
dandelion pesto (or whatever pesto you have on-hand)
Layer all ingredients. No measurements, just whatever looks good to you. I skipped the feta inadvertently and added lemon zest just before serving.
Warm in the oven for approximately 10-15 minutes at 350°. Serve with slices of bread or crackers. Delicious and easy!
Hey! I was lucky enough to get your blog this month and I really enjoyed looking through your recipes! And I look forward to seeing your future posts!!ReplyDelete
Mmm, that looks sensational!ReplyDelete
I love dips! This looks great!ReplyDelete
This is so simple and fun - what a great combination of flavors. It looks beautiful too - an added bonus.ReplyDelete
This looks great - a fantastic SRC pick! That pesto in particular sounds amazing!ReplyDelete
Yummy looking snack treat!!! Great find!ReplyDelete
Use goat cheese instead of the cream cheese, and I'd be tempted to not share...ReplyDelete
Great dip- yum!ReplyDelete
I love this dip! The lemon zest makes it look pretty.ReplyDelete
sounds like such a summery dip. love it!ReplyDelete
That sounds good. I love the combination of flavors. Great choice.ReplyDelete
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