Eden Hill Estate

Visit our vineyard and winery estate in Celina and see how we make Texas wine from grape to glass.

Eden Hill Dallas

Our downtown Dallas tasting room is in the heart of Big “D” at the Dallas Farmers Market.

Gouda Pecan Dip

A tasting room favorite made with fresh cheese and toasted pecans

Serves 4 | Prep Time: 20 minutes | Total Time: 20 minutes

So Good It Could Become The Texas State Dip

“You don’t need a silver fork to eat good food.”

Paul Prudhomme

A good dip is a true crowd pleaser. They are deliciously filling and the perfect way to start any meal, and you don’t even need a fork. Although if you use a knife to spread our dip on crackers, we won’t hold it against you.

We’ve been making this dip for many years from Linda’s own recipe. Linda is our Master Gardener and Head Chef at Eden Hill (and a Co-Owner) and she loves to cook…and serve…good food. Make some Gouda Pecan Dip and grab some friends and family to share it with. No forks needed.


2 packages of 8 oz cream cheese
2/3 cup mayonnaise
8 oz grated smoked gouda cheese
1/2 cup toasted pecans, finely chopped
1/2 teaspoon onion powder
1/2 stick of goat cheese
1 teaspon sugar
Dash of Worcestershire sauce
Juice of 1/2 lemon


  • Mix ingredients in a food processor for about 3 minutes
  • Can be frozen for use later

Wine Pairing

We suggest pairing these wines with our Gouda Pecan Dip

Read More

Linda’s Bruschetta

A tasty treat of tomatoes, cheese, and capers on toasted bread. Linda’s own recipe that we serve to fellow wine lovers at our dinners.

Serves 4 | Prep Time: 20 minutes | Total Time: 30 minutes

How Do Italians Stay So Thin?

“Please, no more Bruschetta. I’ll be too full for dinner.”

Said no one, ever, in history

Besides being able to trip over things that don’t exist, my other talent is to eat my body weight in Bruschetta. It has all four of the major food groups: Joy, Happiness, Love, and Toasted French Bread.

Linda Hornbaker, Co-Owner, Master Gardener, and Head Chef of Eden Hill, believes in a good dinner party. And the best parties start with this humble yet mesmerizing Italian appetizer. When Linda hauls out the French baguettes, goat cheese and capers, you know it’s going to be a really good dinner party.

It is my honor to present to you the best Bruschetta this side of the Tiber river. Linda’s Bruschetta. It has a name. And that name is “welcome to dinner”.


1 French baguette
3 ripe tomatoes
Fresh basil
1 tablespoon capers
Good Seasons Italian dressing mix, prepared
1 tablespoon finely diced onion
3/4 cup of goat cheese
1/2 cup cream cheese
Olive oil


Prepare the baguette and goat cheese

  • Cut the baguette into 1/2 inch slices
  • Brush slices with olive oil
  • Place slices under low broiler until slightly brown, turn over and brown the other side
  • Mix goat cheese and cream cheese and set aside

Make tomato relish

  • Chop tomatoes into small pieces
  • Add chopped fresh basil
  • Add capers
  • Add 2 tablespoons salad dressing, to taste
  • Salt and pepper to taste
  • Mix together

Build the Bruschetta

  • Spread cheese mixture on browned bread
  • Top with tomato relish
  • Enjoy the tasty appetizer!

Wine Pairing

Linda suggests pairing these wines with her Bruschetta.

Read More

Salmon Pasta

Favorite meal of Clark Hornbaker, our head of grape growing at Eden Hill.  Linda, his wife, made the recipe and cooks it for him as much as possible!

Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour

A Little TLC After a Hard Days Work in the Vineyard

“The best meals are the ones made by those who love you”

Linda Hornbaker, Master Gardener and Head Chef for Eden Hill

Farming is more than just manual labor. It takes everything you’ve got. Mind, body and several new pairs of boots a year. While growing wine grapes has its romantic moments, the day is mostly filled with banged up knees, torn hands, a burning sun that won’t set, and that nest of fire ants that jumped in for a ride.

Every now and then, when our farmer, Clark, has had an especially tough day, he craves the opposite for dinner. Something delicate, flavorful, and tender. You can call it “TLC in a bowl” if you will.

Linda, Eden Hill’s Head Chef and Master Gardener, knew just what Clark needed. She created her Salmon Pasta recipe from scratch, aiming for a filling yet tender meal. She got it right the first time.

The next time you’ve had a hard day’s work, we recommend Linda’s Salmon Pasta. It never hurts to try a little tenderness.


2 pounds skinless salmon filets
1/2 lemon, squeezed
Montreal Chicken Seasoning
Dill weed
1 tablespoon of capers
2 chopped ripe tomatoes
2 tablespoons chopped fresh basil
2 tablespoons prepared Good Seasons Italian salad dressing
1 box thin spaghetti pasta for 4
1 tablespoon butter
2 tablespoons olive oil or avocado oil
Salt & pepper


  • Heat oven to 400°F
  • Pat filets dry
  • Heat oil & butter in a heatproof Pyrex dish or broiler pan
  • Dip the top of the filets in oil in the pan, turn, and season with chicken seasoning and dill
  • Add salt and pepper to taste
  • Bake for 20 minutes, watching often
  • Cook noodles until done, drain & rinse in warm water, and put back in pan
  • Chop tomatoes, add basil and 2 tablespoons of salad dressing and capers, and keep warm in the pasta pan.
  • When the fish is slightly browned, put it under the broiler for 10 minutes, watch carefully
  • Place a nest of noodle mixture on plate and top with salmon

Wine Pairing

Linda suggests pairing these wines with her Salmon Pasta.

Read More

Eden Hill Sweeps San Francisco International Competition

Eden Hill walks away with three Double Gold Medals at the 2020 San Francisco International Wine Competition

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