Good afternoon and thank you for taking the time to read this. They call ...Tim, wait no wrong comedy skit. 😆 I'm ChefBgob: a Hive blogger, retired chef due to sightloss, a gamer, and a father.
If you read my post about red wine and eggplant, you find I've done a snack dip take. My mother loves eggplant from the Filipeans, so I take the American version of them and treat her.
Besides carelessness,a dull knife is a scary tool. Hone up your blades before prep time, please.
Wash your veggies.
We are going really simple on taste, just to accent the vegetables.
Chop your veggies up to help them cook quicker and evenly. Then coat them in your oil and seasonings.
Roast them 350° covered for 45 minutes. I do that due to the small size of the micro oven.
Whole package of cream cheese and sourcream with a little mayo to help the thickness.
Mix till all is incorporated.
Fork tender means it's ready.
But I'll throw it back in uncovered for 15 minutes to get some brown to it a little.
Load up the blender..
And let it run smooth for a few minutes. Go slow to start, then high speed.
Mix everything.
Allow an hour in fridge to chill and rest.
Then enjoy with family. Thank you for spending time reading this. I hope it inspires others to create great meals!
Chef out of the kitchen...