Sunny Dip from an Eastern Shore Bed & Breakfast

This dip is so easy to make and very flavorful. 
When I’m asked to bring an appetizer I will often do this because it can be made ahead and it travels pretty well.

8 oz. goat cheese, at room temperature
5.2 oz. Boursin cheese (garlic and fine herbs), at room temperature
1 clove of garlic, minced
1 cup oil packed sun-dried tomatoes, drained

Chop one of the tomato pieces and set aside.
Add all the remaining ingredients into the bowl of a food processor. Pulse until smooth.
Scoop into a serving dish and refrigerate until ready to serve. Voila!

Serve with crackers.

Brampton Bed & Breakfast Inn 
Danielle Hanscom
Bed and Breakfast Foodie

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