www.JPTwellnessCircle.com Jini Patel Thompson shares her recipe for gluten-free, super easy and incredibly yummy Tuscan Tomato & Goat Cheese Dip. Can be eaten as a meal or a snack. If sensitive to acidic foods, then just replace the tomatoes with zucchini – and bake for only 10 minutes.
Originally aired as part of the “Girls’ Cocktail Party” episode (Episode SH0505H) on the Food Network, October 13th, 2007. Ingredients: 8 flour tortillas, taco size 5 ounces garlic herb cheese, softened (recommended: Boursin) 6 ounces smoked salmon 2 tablespoons capers 1 cup shredded monterey jack cheese 1/2 cup sour cream 1 tablespoon fresh dill, finely chopped 1 avocado, sliced 1 1/2 cups cherry tomatoes, halved 1/2 red onion, sliced Creme fraiche, optional Directions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas. In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.
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