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Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6

Ingredients

• 5 oz goat cheese, room temperature

• 5 oz reduced fat plain Greek yogurt

• 1 lemon, zested and 1/2 of juice reserved

• ¼ tsp chili flakes

• Kosher salt and ground black pepper to taste

• 1/2 c fresh Italian parsley, roughly chopped

• ¼ c pitted Castelvetrano olives, torn or roughly chopped

• 1/8 c lightly salted shelled pistachios, roughly chopped

• 1 Tbsp extra virgin olive oil 

Directions

1. Add goat cheese, yogurt, lemon zest and 1/2 a lemon’s worth of juice, chili flakes, salt and pepper to food processor, blend until smooth. Add in half of the fresh parsley and blend until incorporated.

2. Transfer cheese mixture to serving bowl. Top with olives, pistachios, and remaining parsley. Add additional chili flakes or fresh ground black pepper as desired and drizzle with olive oil.

3. Plate with whole grain crackers, sliced baguette, and fresh vegetables. Serve and enjoy!

Notes

• Use feta cheese if you’re not a fan of goat cheese. Choose a vegan cheese alternative if you’re lactose intolerant or if following a plant-based diet. Note that you may need to decrease the amount of salt if using a saltier cheese as a base.

• Use reduced fat Greek yogurt for a higher protein, lower fat addition that gives this recipe additional creaminess and depth of flavor.

• Get creative with flavor combinations! Fresh basil, thyme, tarragon, or dill would all be delicious when combined with the creamy, tangy goat cheese. Add some garlic powder or smokey sumac for an interesting flavor alternative. Swap the olives out for chili oil crisp, pomegranate seeds, balsamic reduction, herby pesto, or hot honey.

• Pair this dip with savory roasted vegetables such as carrots, beets, zucchini, and parsnips.

• Make this dip up to three days in advance. Store in an airtight container in the fridge and simply add the finishing toppings before serving.

• Portion dip in small to-go containers and pack with your favorite raw veggies and crackers for a quick, easy, and healthy on-the-go snack.

Nutrition: (per 2 Tbsp serving) Calories: 125 kcals | Total Fat: 10 g | Sat Fat: 4.5 g | Sodium: 210 mg | Carb: 3 g | Protein: 6.5 g.

In the Kitchen | December 2024 |
Basecamp Prevention + Wellness, Providence | providencebasecamp.org