Spreads and dips aren’t typically known for their health benefits, but this recipe adds filling protein and calcium by whipping goat cheese with Greek yogurt. A low-temperature sauté of garlic in olive oil brings out its nutty, sweet flavors, while herbs of cool weather, like thyme and chives, add additional flavor.
- 8 ounces goat cheese
- 1 cup Greek yogurt
- 1 Tbsp. olive oil
- 1 Tbsp. fresh thyme, stem removed
- 2 garlic cloves, minced
- ½ tsp honey
- Salt and pepper to taste
- Chives, finely chopped, for topping
- 3 Tbsp. pecans, chopped, for topping
- ¼ cup pomegranate seeds, for topping
- Crudité – cucumber and asparagus spears, bell peppers slices, sugar snap peas, and carrot sticks for serving
- In a food processor or blender, add goat cheese and Greek yogurt.
- In a pan over medium low heat, heat olive oil. Add thyme and garlic and sear until garlic is golden and fragrant. Add to blender with goat cheese and Greek yogurt. Add honey and salt and pepper to taste. Blend until mixture is smooth.
- Serve in a low bowl or on a plate. Top the mixture with chives, pecans and pomegranate seeds. Serve with crudité and crackers if desired.
Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family. For more information, visit ahealthiermichigan.org.
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