Balsamic Pear and Goat Cheese Dip

What better way to show up to a party, then with a bottle of wine? Or perhaps a 26er of Jack Daniels? Maybe some Tequila? Or perhaps one BAD ASS dip. 

Although some may prefer some alcohol ... ... hmm... I say I prefer the dip. Well this dip at least. 

This recipe started off in a different form, and to make it more party-friendly (A.K.A high heel wearing, bus-riding friendly) I switched things up a bit. 

It's sweet, it's tangy, it's delicious and won't give you stinky garlic breath like most of the amazing dips out there( time and place for everything!) And the VERY best thing about this dip is, it is just as good cold as it is hot! Therefore, delish for the predrink, as well as the after bar munchies. Oh ya baby. 

Balsamic Pear and Goat Cheese Dip

Time: 20 mins.             CPS: $0.67  (based on 2 servings)         L of D: Graduate

- 2 Pears (of any kind)

- 1 Tbsp of Butter

- 1 Tsp of Honey

- 4-5 Tbsp of Balsamic Vinegar

- 3/4 Cup of Slivered Almonds

- 1/2 Cup of Sour Cream

- 1 small package (140 g.) of goat cheese

- Zest of half a lemon

Allow goat cheese to come to room temperature (if you can wait that long, if not, use your muscles) and combine with sour cream. Spread evenly along the bottom of an oven safe dish. 

Chop the pear into iddy biddy cubes (easier to scoop!) and set aside. 

In a sauce pan over medium heat, heat up balsamic vinegar, butter and honey until it reduces by about half - approximately 5 minutes. Add pears and toss to coat. Allow to hang out together in pan until the pears have absorbed most of the liquid - approximately another 8-10 minutes. Turn off the heat and let cook for awhile. Take this time to finish your hair and makeup ;) (not extremely important to wait for it to cool )

Pour mixture on top of goat cheese mixture and set aside until ready to serve. 

Once you are ready to serve, sprinkle almonds over top and place in oven at 400 degrees for approximately 15 minutes or until almonds are toasty brown and the cheese is bubbly. Sprinkle lemon zest over top and serve with crackers for dipping.