Where to BuyYield:
4 - 6 Servings
4 - 6 Servings
Cook Time:
25 Minutes
25 Minutes
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Akin to hummus as a vehicle for crudites, this warm and creamy light dip is enriched with caramelized shallots, toasted pecans, fresh lemon juice, tangy plain yogurt, a pinch of cayenne and chives. Serve with any combination of heirloom carrots, green beans, mild onions, peppers or radishes. Don't limit it to a vegetable dip though; it may become just as popular as hummus for hearty crackers, fresh bread or even pretzels.
Featured Cheese
Original Log
Original Log
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 plain 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.
