The recipe sounded easy enough. Eight ounces of goat cheese, one-third cup cream, chopped chives and a small handful of fresh herbs. Our good friends, Bob and Laurell, would be visiting from Colorado in a couple of days and I wanted to impress them with a special appetizer.
But wait? What was that last ingredient? Fresh herbs? That’s it? How was a cooking challenged gal like myself supposed to know which herbs suited a goat cheese dip? I wasn’t even sure what qualified as an herb. Parsley? Sage? Rosemary? Thyme?
So naturally, I turned to my Facebook family to unravel the mystery. Continue reading