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Goat cheese garlic bread bombs with chowder dip
Matt Dean Pettit
2 hours and 20 mins
Garlic buttered cheese breadsticks
5 cups store bought biscuit mix
3 cups flour
1 teaspoon onion powder
2 teaspoon garlic powder
Good pinch of salt and black pepper
1 cup goat cheese, crumbled
2 1/2 cups whole milk
2 tablespoon of butter melted for brushing after baking
Pinch of flaky sea salt, for finishing
2 tablespoon extra virgin olive oil
1 tablespoon butter
3 stalks celery, finely chopped
2 carrots, finely chopped
1 large white onion, finely chopped
1 cup of corn kernels
3 garlic cloves, minced
3 sprigs parsley, finely chopped
Salt and black pepper
1 1/2 lbs of potatoes, cut into small ½-inch cubes
3 cups half and half cream
1 teaspoon cayenne powder
1 bunch chopped chives
Preheat the oven to 350°F.
Line a baking sheet with parchment paper
In a large bowl, combine all the dry ingredients followed by slowly stirring in the milk and cheese.
Dust a flat clean work surface with flour and roll out the dough to 1/2 inch think carefully to not over work the dough.
Using a small 1 to 2-inch cookie cutter, cut out the biscuits shapes and transfer to prepared baking sheet.
Bake the biscuits for 10-12 minutes or until golden brown.
Remove the biscuits and brush with melted buttery and garnish with sea salt.
For the chowder dip
In a large pot, add the EVO and butter letting it melt and bind. Add the celery, carrots, onions, corn and cook down until translucent approximately 3-5 minutes.
Add the garlic and parsley and salt pepper and potatoes, stirring often and cooking for approximately 2-3 minutes.
Add 8 cups of water. Bring to boil and turn down to a simmer, cooking while covered for 1.5 hours.
Stir in the heavy cream and cayenne and return to a simmer for another 10-20 minutes. Finish cooking soup when itʼs nice and thick and rich in texture.
Serve while hot, ladle into small bowls and garnish with fresh chives and goat and garlic biscuit bomb!
Dip away and enjoy.
Daily at 6am ET on CTV and CTV News Channel
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