This creamy goat cheese dip recipe will upgrade your snack plate

Herb goat cheese sauce

total time:5 minutes

stakes:6 to 8

total time:5 minutes

stakes:6 to 8

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Snack bars have become an art form, or perhaps even a competitive sport, with elaborate and ornately decorated holiday photos appearing regularly on Instagram.

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So, keep in mind that this elegant cream cheese dip is the centerpiece of your next snack plate. What could be more suitable for summer gatherings? It’s casual but visually impressive, requiring no cooking, allowing the host to show off a little without working too hard.

While the snack bars are more diverse than the traditional charcuterie arrangements they stem from, as far as I can tell, most are still centered on meat and cheese. The opportunity now exists to further branch, to add more colour, more crunch, to build them to suit a range of nutritional needs and preferences by shifting their focus towards plants, such as fresh and dried seasonal fruits, raw and crunchy vegetables, nuts, olives and beans. I’m not suggesting ditching meat and cheese – I’m the first to dig into prosciutto, my recipe here is a cheese dip – I just encourage looking beyond the basics of meat and cheese to increase visual appeal, variety, and health.

This lovely dip invites that possibility, as it pairs so beautifully with a variety of vegetable and fruit dips. It’s also easy to make goat cheese in a food processor with a little milk, fresh herbs, lemon peel, salt, and pepper. Serve it with, say, crunchy green beans, fresh peas, grape tomatoes, radishes, and green grapes, as a stand-alone dip or as an inspiring starting point for a big, Instagram-worthy plate.

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storage: refrigerate for up to 3 days; Let it reach room temperature before serving.

  • 8 ounces regular or reduced-fat (fresh goat cheese) at room temperature
  • 3 tablespoons whole or low-fat milk, plus more as needed
  • 1/2 cup finely chopped parsley
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon finely grated lemon peel
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper

In a small bowl of a food processor or mini chopper, combine the goat cheese and milk and whisk until smooth and creamy. Add 1 tablespoon of milk for a thinner dip, if desired. Transfer the mixture to a medium sized bowl. Add parsley, thyme, lemon peel, salt and pepper.

Serve or refrigerate until needed (leave to room temperature before serving).

Per serving (2 tablespoons, using low-fat milk and low-fat milk), based on 8

Calories: 54 Total Fat: 3g; saturated fat: 2 g; cholesterol: 10 mg; Sodium: 164 mg; carbohydrates: 3 g; Dietary fiber: 0 g; sugar: 0 g; Protein: 4 grams

This analysis is an estimate based on the ingredients available and this preparation. It should not replace the advice of a dietician or dietician.

From cookbook author and registered dietitian Eli Krieger.

Tested by Olga Masov; Email questions to voraciously@washpost.com.

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