Ingredients:
- 3 Tablespoons vegetable oil
- 1 garlic clove finely chopped
- 1 tsp crushed red pepper flakes
- 4 oz. cream chees
- 4 oz. sour cream ( I used a thick plain yogurt)
- 1 cup dill relish
- 1 oz. Parmesan finely grated
- 1/4 cup chopped dill
- 1 Tablespoon finely grated lemon zest
- 1 Tablespoon fresh lemon juice
- 1 teaspoon freshly ground pepper
- kosher salt to taste
- 1 and 1/2 cups cheesy crackers ( I used cheddar goldfish)
Methods:
Preheat your oven to 350 degrees F. Heat the oil in a small skillet over low heat and add the garlic and red pepper flakes. Cook for about 2 minutes (but do not brown), then place the mixture in a medium sized bowl.
Stir in all of the remaining ingredients except for the crackers. Place the mixture in a 1 quart baking dish and smooth the surface. Smash the cheese crackers and scatter them over the top of the dip.
The recipe says to bake until warmed through, about 10 minutes. I've made this dip twice now and it has taken significantly longer than 10 minutes to warm, so use your best judgement on how long to keep it in the oven.
