Basil Whipped Goat Cheese
A creamy basil infused whipped goat cheese to use with veggies, fold into pasta, slather on a piece of bread etc! It's going to be the go to dip/sauce of summer entertaining.
Servings: 8 people
Ingredients
- 11 ounces Montchevre Goat Cheese
- 3 tablespoons whipped cream cheese
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 1 lemon, zested
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly cracked black pepper to taste
- ¾ cup fresh basil leaves
Crudités for serving
- Persian Cucumbers
- Snap Peas
- Radishes
- Carrots
Instructions
- Combine the goat cheese, cream cheese, garlic, red pepper flakes, lemon zest and thyme leaves in a food processor. Whip for 60-90 seconds until smooth. Add the basil and pulse until green specks are throughout the mixture. Taste and season with salt and pepper as needed.
- Serve with the crudités. Whipped goat cheese stores in the fridge for 7-10 days.
Notes
You can use this as a dip along with some crudités or crackers! Or use it to slather on some toasted bread to make a sandwich with a tangy goat cheese flare. Or thin it out with some pasta water and fold it into some freshly cooked pasta. Dollop it on top of a warm grain bowl.
Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 163mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 646IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg