Ingredients
2 tablespoons olive oil
1 cup finely chopped shallots
2 cloves garlic, minced (about 1½ teaspoons)
2 Laura Chenel Original Goat Cheese Logs (8 ounces each), softened to room temperature and crumbled
¼ cup Laura Chenel Plain Probiotic Yogurt
2 teaspoons fresh lemon juice, plus more to taste
¼ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
A pinch cayenne
¼ cup toasted, chopped pecans
2 tablespoons chopped chives
Assorted crudité and/or crackers for serving
Whipped Goat Cheese Dip
Warm and creamy, this light dip is enriched with caramelized shallots & toasted pecans.
Ingredients
2 tablespoons olive oil
1 cup finely chopped shallots
2 cloves garlic, minced (about 1½ teaspoons)
2 Laura Chenel Original Goat Cheese Logs (8 ounces each), softened to room temperature and crumbled
¼ cup Laura Chenel Plain Probiotic Yogurt
2 teaspoons fresh lemon juice, plus more to taste
¼ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper, plus more to taste
A pinch cayenne
¼ cup toasted, chopped pecans
2 tablespoons chopped chives
Assorted crudité and/or crackers for serving
Instructions
Warm the olive oil in a heavy-bottomed skillet over medium heat, add the shallots, and cook, stirring every so often, until soft and deep golden brown, about 15 minutes.
Add the garlic and cook until aromatic, about 30 seconds.
Remove from the heat, and using a rubber spatula, stir in the goat cheese, yogurt, lemon juice, salt, pepper, and cayenne, mixing until smooth and well combined.
Taste and adjust seasonings, if desired.
Transfer the mixture to a serving dish, and sprinkle with the pecans and chives.
Serve warm or at room temperature alongside your favorite crudité and/or crackers.
