Thursday, January 12, 2017

Garlicky Goat Cheese, Feta and Shallot Dip

In our household, we are all about having healthy snacks around in case a sweet or salty craving hits. Normally on Sundays I will prep a bunch of fresh-cut fruit and veggies, energy bites and some sort of dip to go with the veggies. In this case, I had some feta and goat cheese in the fridge (my two favorites) so I came up with this quick and easy dip. Josh took the tub of dip to work the next day and ate all of it (which probably defeats the point of calling it a healthy snack...), but at least that means it got good reviews. Enjoy this dip as an after school (or in our case, after work) snack or make it as an appetizer for your next gathering.


1. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until the garlic is fragrant, stirring often. Remove from heat and allow to cool slightly.


2. Place the goat cheese, feta, yogurt, sour cream, milk, parsley, salt, pepper and hot sauce in a food processor. Processor for 30 seconds, or until smooth.


3. Add the shallots (and any remaining olive oil from the pan) and pulse until chunky (about 5 times). Scoop the dip into a serving bowl. Serve immediately or keep cold until ready to serve. Store any leftovers in an airtight container in the fridge.



Garlicky Goat Cheese, Feta and Shallot Dip
Makes 2 1/2 cups

All you need:
1/4 cup olive oil
6 shallots, diced
2 garlic cloves, chopped
8 oz. goat cheese, room temperature
6 oz. crumbled feta cheese
1/2 cup plain Greek yogurt
1/2 cup sour cream
1/2 cup milk
2 tablespoons chopped flat-leaf parsley
Salt and pepper, to taste
Hot sauce, to taste
Pretzels and fresh cut veggies, for dipping

All you do:
1. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until the garlic is fragrant, stirring often. Remove from heat and allow to cool slightly.
2. Place the goat cheese, feta, yogurt, sour cream, milk, parsley, salt, pepper and hot sauce in a food processor. Processor for 30 seconds, or until smooth.
3. Add the shallots (and any remaining olive oil from the pan) and pulse until chunky (about 5 times). Scoop the dip into a serving bowl. Serve immediately or keep cold until ready to serve. Store any leftovers in an airtight container in the fridge.

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