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!