Creamy Goat Cheese Dip

This lovely dip pairs beautifully with a variety of vegetable and fruit dippers. It’s a breeze to make, too: Just whir goat cheese in a food processor with a bit of milk, fresh herbs, lemon zest, and salt and pepper. Serve it with, for example, crisp, blanched green beans, fresh snap peas, grape tomatoes, radish wedges, green grapes, as a stand-alone dip or as an inspiring starting point for a big, fabulous, Instagram-worthy board.

Total time: 5 minutes

Storage Notes: Refrigerate for up to 3 days; let come to room temperature before serving.

8 ounces regular or reduced-fat chevre (fresh goat cheese) at room temperature 3 tablespoons whole or reduced-fat milk, plus more as needed

1⁄2 cup finely chopped fresh

flat-leaf parsley

1 1⁄2 teaspoons chopped fresh

thyme leaves

1 teaspoon finely grated lemon

zest

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 process until smooth and creamy. Add 1 tablespoon more milk for a thinner dip, if desired.

Transfer the mixture to a medium bowl. Stir in the parsley, thyme, lemon zest, salt and pepper.

Serve, or refrigerate until needed. Bring to room temperature before serving.

Servings: 6 to 8

Nutrition information per serving (2 tablespoons, using low-fat chevre and reduced-fat milk) | Calories: 54; Total Fat: 3 g; Saturated Fat: 2 g; Cholesterol: 10 mg; Sodium: 164 mg; Carbohydrates: 3 g; Dietary Fiber: 0 g; Sugar: 0 g; Protein: 4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered nutritionist dietitian Ellie Krieger.