Artichoke Goat Cheese Dip
Author: Rebekah Gusman
Recipe type: Appetizer
Serves: 16
- 1 tablespoon Earth Balance Butter or Olive Oil
- 1 large shallot, sliced
- 2 garlic cloves, smashed (I used the bottom of a glass)
- ½ teaspoon fine sea salt
- ¼ - ½ teaspoon red pepper flakes
- 4 oz plain goat cheese
- ⅓ cup 0% plain greek yogurt (I like Fage)
- 1 cup Melissa's Steamed Artichoke Hearts, chopped
- In a small saucepan heat the butter or oil
- Over medium-low heat sauté the shallots, garlic cloves, salt, and red pepper till the shallots turn a golden brown color. About 10 -15 minutes. Do not over cook them. Remove from heat and cool.
- In a medium sized bowl, using a fork, smash the goat cheese with the yogurt till combined. Fold in the artichoke hearts.
- Add the cooled shallot mixture into the goat cheese mixture, cover and refrigerate for at least 4 hours.
- Serve with sliced cucumbers or Fig and Olive Crackers from Trader Joe's. They are delicious!
Serving size: 2 tablespoons Calories: 32 Fat: 2.1 Saturated fat: 1.2 Carbohydrates: .8 Sugar: .5 Sodium: 106 Protein: 2.5 Cholesterol: 3.3
Recipe by Decadently Fit at https://www.decadentlyfit.com/2014/09/25/artichoke-goat-cheese-dip/
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