BVR: Herbed Goat Cheese Dip

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* Exported from MasterCook Mac *

 

Herbed Goat Cheese Dip

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic (1 to 2)

1/2 pound nonfat cottage cheese (about 1 cup)

1/4 pound goat cheese (mild, and fresh)

-- such as Montrachet

1/4 cup plain nonfat yogurt

1/2 cup fresh herbs (such as parsley, chives, -- chopped

-- dill, tarragon, or basil

salt -- to taste

freshly ground black pepper -- to taste

 

1

Turn on the food processor and drop in the garlic. When the garlic is

chopped and adhering to the sides of the bowl, stop the machine, scrape

down the sides, and add the cottage cheese. Process until fairly smooth.

Scrape down the sides and add the goat cheese and yogurt. Process until

very smooth.

2

Transfer to a bowl and stir in the herbs. Taste and add salt and pepper

as desired. Refrigerate until you are ready to serve.

 

Advance preparation: The dip can me made a day ahead, but the fresher it

is, the better.

 

Makes about 1 1/2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 32 Calories; less than one gram

Fat (3% calories from fat); 3g Protein; 4g Carbohydrate; 1mg

Cholesterol; 43mg Sodium

 

NOTES : The distinctive flavor of the goat cheese is what stands out

here, even though most of the volume of the dip comes from the nonfat

cottage cheese. Serve this dip with crudites, use it as a sandwich

spread, or spread it over warm Buckwheat Crepes (see recipe).

 

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