Oh man. You guys, I am exhausted in the best possible way — the way that only comes after a weekend in the sun, camping within earshot of the waves, and surrounded by a million new friends. This weekend was a total push outside my comfort zone — I spent all weekend with 11 other people who I didn’t know… like, at all. With no buffer. Friends of friends! THROWN TO THE WOLVES! JK, they weren’t wolves (but we did determine a lynx, arctic hare, and flying fish among our spirit animals).
This is precisely the type of situation I’d normally say “Um heck no that’s terrifying” to, but … not anymore! And I’m SO glad I went! We surfed all day Saturday, got pizza, crammed everyone into a tiny campsite (thank you kind rangers who didn’t make a fuss!), and did it all again on Sunday. Once we were all surfed out, we just sat on the beach enjoying the company, scenery, and post-surf exhaustion. Seriously, good times. I know I say this pretty much every week, but I’m SO glad to be back in Portland. The people here are top notch!!
Now it’s a Monday to rival all Mondays (read: can’t get out of my sweats and will likely be drinking hot beverages allllll day long), and it’s feeling super fall-ish! It’s gray (yay!) and slightly drizzly (yay!) and perfect for hot food. I am PSYCHED FOR HOT FOOD! Just wait until I start cranking out soups again — are you guys excited? I’m so excited.
For now, we’ll stick with easier hot things. THIS DIP! This is kind of ridiculously simple… mostly just cooking the kale, and melting the cheese. It’s that easy. And you know how I feel about goat cheese! But HOT goat cheese? Yeah, it just goes up a a notch. This is the distant cousin to spinach artichoke dip — but with substantially less cheese, and kale as the main veg attraction. I’m in.
Did you guys have a good weekend? Do anything fun? What’s up this week? I’m getting ready for FEAST! and all the goodies that come with that. Mostly that means I’m trying to eat veggies and exercise in preparation for the massive amounts of food/drink I’ll be consuming this weekend. GET READY!Print
- 1 tsp olive oil
- 2 garlic gloves, crushed/minced
- ¼ cup white onion, diced
- 3 cups fresh kale leaves, chopped to small pieces
- 1 (8 oz.) package cream cheese
- 6 oz. goat chèvre
- salt & pepper
- hot sauce (optional)
- Cut veggies, crackers, or sliced bread for dipping
- In a small oven-safe skillet (mine is 6" across) heat the oil over medium heat. Add the garlic and onion, and cook for one minute before adding the kale.
- Cook the kale until it has significantly wilted, then add the cream cheese and goat chevre. Turn the heat down slightly and let the cheese melt, stirring constantly.
- When everything is melted together, season with salt & pepper to taste, and add hot sauce if you're adding it!
- Place the skillet 2" under the broiler and broil until the top is bubbling and brown — just a few minutes.
- Serve hot with fresh veggies, crackers, or bread!