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Mediterranean Goat Cheese Dip by Go Go Go Gourmet

Mediterranean Goat Cheese Dip by Go Go Go Gourmet

Pairs Perfectly with KRIS Pinot Grigio

Ingredients

  • 11 oz goat cheese, room temperature or softened
  • 4 oz cream cheese, room temperature or softened
  • 1/4 cup chopped Alessi Roasted Red Peppers
  • 1/4 cup finely chopped Alessi Sun Dried Tomatoes
  • 1 lemon, zested
  • Salt and pepper
  • 3 tablespoons Alessi Pesto
  • 1/4 cup Alessi Extra Virgin Olive Oil
  • 1/2 teaspoon garlic paste
  • 16 oz Alessi Potato Gnocchi

Directions

  1. In a medium mixing bowl, use a hand mixer to whip together the cream cheese and goat cheese until combined, smooth and fluffy.
  2. Fold in the chopped red peppers (reserving approximately 1 teaspoon for garnish), sun dried tomatoes and lemon zest. Season with salt and pepper.
  3. Transfer dip to a small baking dish or bowl, and use a knife or offset spatula to smooth edge to edge. Create a swirl crevice in the top of the dip.
  4. Spoon the pesto into the prepared swirl, garnish with remaining red pepper, and set aside.
  5. In a medium skillet, add the olive oil and set over medium heat. When the oil is shimmering, add the garlic paste and gnocchi. Toss to coat; saute over medium heat until golden brown and crispy. Season with salt.
  6. Serve dip with crispy gnocchi, with additional crackers or breadsticks, if desired.

Mediterranean Goat Cheese Dip by Go Go Go Gourmet

Ingredients

  • 11 oz goat cheese, room temperature or softened
  • 4 oz cream cheese, room temperature or softened
  • 1/4 cup chopped Alessi Roasted Red Peppers
  • 1/4 cup finely chopped Alessi Sun Dried Tomatoes
  • 1 lemon, zested
  • Salt and pepper
  • 3 tablespoons Alessi Pesto
  • 1/4 cup Alessi Extra Virgin Olive Oil
  • 1/2 teaspoon garlic paste
  • 16 oz Alessi Potato Gnocchi

Directions

  1. In a medium mixing bowl, use a hand mixer to whip together the cream cheese and goat cheese until combined, smooth and fluffy.
  2. Fold in the chopped red peppers (reserving approximately 1 teaspoon for garnish), sun dried tomatoes and lemon zest. Season with salt and pepper.
  3. Transfer dip to a small baking dish or bowl, and use a knife or offset spatula to smooth edge to edge. Create a swirl crevice in the top of the dip.
  4. Spoon the pesto into the prepared swirl, garnish with remaining red pepper, and set aside.
  5. In a medium skillet, add the olive oil and set over medium heat. When the oil is shimmering, add the garlic paste and gnocchi. Toss to coat; saute over medium heat until golden brown and crispy. Season with salt.
  6. Serve dip with crispy gnocchi, with additional crackers or breadsticks, if desired.

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