No. 1 : Quick Recipe

Creamy Warm Goat Cheese Dip with Veggies


  • 2 TB Olive Oil

  • 1 Cup Chopped Green Onions

  • 3 TB Whole Wheat Pastry Flour 

  • ¾ Cup Plant or Dairy Milk

  • 1 Cup Grated Sharp Cheddar Cheese

  • 1 tsp Sea Salt and ½ tsp Pepper

  • ½ tsp Red Pepper Flakes

  • 1 Cup Chopped Broccoli Florets

  • 1 Cup Chopped Cauliflower Florets

  • 2 Cups Frozen Artichoke Hearts, defrosted and chopped OR 1 (14 oz) Can Artichoke Hearts, drained, rinsed and chopped

  • ½ Cup Sliced Roasted Red Peppers

  • ½ Cup Chopped Chives, divided

  • 2 TB Chopped Fresh Parsley

  • 1 tsp grated Lemon Zest

  • 6 oz Goat Cheese, divided

Step One

Sauté the green onions in oil until soft. Whisk in flour, then milk. Simmer, whisking constantly until slightly thickened. 

Step Two

Remove from the heat and add the cheese. Stir till smooth and sprinkle with salt, pepper and red pepper flakes. Add in broccoli, cauliflower, artichokes, roasted peppers, ¼  cup chives, parsley, zest and ½ of goat cheese. Place in a large ramekin and sprinkle top with remaining goat cheese. Bake in 350F oven until warm and bubbling about 20 minutes. Garnish with the remaining chives and serve with raw veggies like above.

No. 2 : Kitchen SCOOP

Goat cheese is a wonderful choice when you are craving creamy-cheesy-fix. Lower in fat and calories than a double or triple crème cheese like brie – its still BIG on flavor.

No. 3 : Clever Idea

This dip is super with crudités or chips. Or enjoy the leftovers by tucking it inside a pita with shredded lettuce and a sliced tomato for a super sandwich!

No. 4 : CHEERS

Louis Latour Pouilly-Fuisse Chardonnay (poo/yee fwees/say)
Maconnais District, Burgundy France         
About $15.00

This easy-to-find French charmer is made from Chardonnay, but without the bluster of oak that California Chards can have. Crisp and bright, light and lemony, this will go great with your veggie dip AND any light veggie-centric spring meals.

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