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Baked Feta & Tomato Dip, Garlic Bread, Shrimp Scampi with Linguine

The first of our In the Kitchen virtual cooking class series featured recipes to show how you can use our Mojo Garlic Sauce for several dishes, even within one meal and have it be quick, easy, and tasty!  If you try these recipes, please leave a comment below and let us know how you liked it! 
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Baked Tomato, Feta & Goat Cheese Dip with Garlic bread

Note: For a lighter dish, or for vegan/lactose-free option, a bruschetta would be a nice substitute. Instead of bread, a variety of veggies (broccoli, carrots, celery, cauliflower, zucchini) would be good vehicles for the cheese dip.

Garlic Bread:

Kitchen Tools:
Cutting Board Knife
Baking Tray


  • Baguette or bread of choice

  • Mama Milly’s Mojo Garlic Sauce

    1. Preheat oven to 350°
    2. Cut the bread into half-inch thick slices
    3. Place the slices on a baking tray, evenly spaced apart
    4. Shake or vigorously stir Mama Milly’s Mojo Garlic Sauce and spoon approximately one

    teaspoon on each slice, covering the surface.
    5. Bake on 350
    ° for approximately 15-20 minutes, or until golden

    Tip: I use a toaster oven on a toasting setting or broil


Baked Tomato, Feta & Goat Cheese Dip (Feeds 4):
  • Kitchen Tools:

  • Medium-sized mixing bowl

  • Mixing spoon or Spatula

  • Measuring spoons

  • Baking dish

  • Microplane for zesting



  • Feta, 6 ounces

  • Ricotta, 1 cup

  • Goat Cheese, 4oz log

  • Tomatoes, 1 cup washed and dry

  • Mama Milly’s Mojo Garlic Sauce, 2 Tablespoons

  • Basil, 1 Teaspoon

  • Thyme, 1 Teaspoon

  • Lemon Zest, 1⁄2 Teaspoon

    1. Add cheeses, mojo garlic sauce, and spices to mixing bowl, stirring until thoroughly

    2. Pour mixture into a baking dish and spread evenly 3. Nestle tomatoes into the cheese mixture
    4. Bake uncovered at 350° for 30-40 minutes

    Note: Let rest for about 10 minutes to cool slightly before serving. The roasted tomatoes are prone to pop when biting into them, releasing hot tomato juice...sounds delicious, but also possibly very hot (potential mouth burn!). So, if the tomatoes haven’t split open, pop them before serving.


    Shrimp Scampi with linguine

    Note: For a lighter option that is keto-friendly, try zucchini noodles or cauliflower pasta, Whole Foods has a Hearts of Palm linguine, too.

    Shrimp Scampi with Linguine (Feeds 4):

    Kitchen Tools:

  • Cutting Board

  • Chef’s Knife

  • Fork for deveining

  • Measuring spoons

  • Measuring cup

  • Microplane for zesting

  • Lemon squeeze

  • Pot to boil water for pasta


  • Linguine, 3⁄4-1 pound

  • Salt

  • Shrimp, approximately 1 pound

    o Note: Use the size of your choice, I use large (21-30 size)- cleaned, peeled, deveined with tail on. If using frozen, thoroughly defrost before cooking.

  • Mama Milly’s Mojo Garlic Sauce, 3-4 Tablespoons

  • Butter, 2 Tablespoons

  • Lemon, zest plus juice of one medium-size

  • Dry White Wine, 1⁄4 cup

    o Tip: Pinot Grigio or Chardonnay would be best. Cook with a wine you like to drink- when cooking the flavor concentrates, so you want it to be a good quality.

  • Parsley, 1 Tablespoon, chopped finely

    Process: Linguine

    1. Put water to boil.
    2. Once boiling, add salt liberally.

a. Note: This is your chance to season the pasta, so don’t be afraid to really salt the water! Do not add oil, this will leave a coating on the pasta which won’t absorb the sauce. You want the pasta to be sticky, so your sauce will stick to it!

3. Add pasta and cook to al dente, per instructions on packaging.
4. When pasta is done to al dente, save 1 cup of pasta water and drain.

Shrimp Scampi

  1. Over medium-high flame, melt 1 Tablespoon of butter and sauté mojo garlic sauce

    a. Optional: Add red pepper flake to boost up the flavor with a little heat!

  2. Add shrimp and sauté until they are pink and no longer translucent, 4-5 minutes

  3. Add white wine and lemon juice and zest, sauté another 2-3 minutes

  4. To finish, add 3⁄4-1 cup of reserved pasta water, the rest of the butter, and parsley. Cook

    for another 2-3 minutes until sauce thickens. Plate up and enjoy!

Tip: Add the cooked pasta to the pan and combine with the sauce and shrimp, take off the heat, and let the pasta absorb sauce.

Optional: Add freshly grated Parmigiano Reggiano.


1 commentaire

  • The shrimp scampi with linguine took me on a return trip to Rome, bringing back the wonderful, subtle flavors in the dishes I enjoyed there. The baked feta and tomato dip was a nice appetizer to accompany the main dish.
    As an aside, I sometimes enjoy a simple garlic bread, using Mama Milly’s Mojo along with a dab of butter.

    William Reed

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