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Food Recipes

‘Unicorn’ Goat’s Cheese & Beet Spread

Creating food is exactly that: creating. It’s like art in a way…you dream up an idea, turn it over in your head a bit, and then you go about trying to bring your thoughts to, well…the table. Sometimes, the thing that you create turns out just like you thought it would; sometimes, it turns out lookin’ like a Unicorn’s hair gel and you just decide to roll with it because it’s 2018 and even Starbucks serves unicorn coffee. That’s one of the things I love about cooking…it’s this thing we all do all the time, sometimes begrudgingly because we’re too busy or tired and the only reason we’re doing it is to save money or avoid throwing out another spoiled bag of spinach, but every now and then you create something that’s undeniably cool and different and totally worth the effort.

Pink dip is one’a those things, as far as I’m concerned. What’s even better is that this stuff is delicious – it’s creamy and tangy and honestly, eating pink food is just plain fun. It reminds me of being a kid and having cotton candy at our local amusement park, except this pink stuff is decadent and rustic and served on toasted sourdough bread, not a cardboard stick. Put it this way: the color is for the kid in ya, but the taste (and low-calorie situation) is for the grown-up. Plus, it’s super easy and fast to prepare,. Here’s how I did it.

Ingredients:

2 5 oz containers plain, spreadable goat’s cheese
1/4 cup plus 1 tbsp plain Greek yogurt
1 small can or jar store-bought pickled beets
3 tbsp chopped fresh basil leaves
1/4 tsp dried basil leaves
1/2 tsp red wine vinegar
1/4 tsp salt
1/8 tsp pepper
Balsamic vinegar reduction (store bought)
Loaf of sourdough bread (store-bought)

Directions:

Combine the cheese and yogurt and stir until smooth. Add the basil, 6 tsp of the liquid from the can of pickled beets, 2 chopped pickled beets, along with the basil, dried basil, red wine vinegar, salt and pepper. Stir to combine. Chill in the fridge for at least one hour to allow the dip to thicken up a bit.

Serve with toasted sourdough bread and a (hearty) drizzle of balsamic glaze. Enjoy your grown-up cotton candy!

pink dip 4

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Yield: Approx 1.5 cups of spread
Serving Size: 1/4 cup
Calories: Approx. 80 calories per serving
Dietary Info: Gluten-Free. Vegetarian.

 

 

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