Diets and Weight Loss, Foods, Uncategorized

Goat Cheese & Artichoke Dip Recipe

Goat Cheese & Artichoke Dip Recipe

 

Goat cheese & artichoke dip recipe - Dr. Axe

INGREDIENTS:

  • One 14-ounce can artichoke hearts, drained
  • 1 pound chévre goat cheese
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 garlic clove, minced
  • ½ cup pecorino romano, grated
  • 1 tablespoon parsley
  • 1 tablespoon chives
  • ½ tablespoon basil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • Dash of cayenne pepper (optional*)

 

DIRECTIONS:

  1. In a food processor, mix all ingredients except the pecorino romano until well incorporated and creamy.
  2. Top with freshly grated pecorino romano.

 

If you’re someone who enjoys snacking or dips, you’ve likely had your share of artichoke and cheese dips. And sure, they’ve probably been tasty. You might have even prepared a few. But if you’re ready to take your dips to the next level, it’s time to make this artichoke dip recipe. Trust me — this one’s tastier (and much healthier) than any spinach and artichoke dip or cheesy dip I’ve ever had.

 

Goat Cheese Appetizers: A Crowd Favorite

Goat cheese is one of my favorite cheeses. It’s tangy and creamy, perfect for adding to your favorite dishes. It’s also lower in the milk proteins some people are sensitive to, so often even if you struggle with digesting traditional cow’s milk cheeses, you might find you can tolerate goat’s milk better. Different countries call goat’s cheese by different names; one of the most common is the French chèvre, which is what we’ll use here.

Goat cheese & artichoke dip recipe ingredients - Dr. Axe

 

Remember we are in this together!

 

Health and Wellness Associates
EHS Telehealth

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Foods, Uncategorized

Roasted Beet and Goat Cheese Herbs

roastedbeete

Roasted Beets with Goat Cheese and Herbs

6 beets, about 1 1/2 lb. total weight, greens removed*

1 tsp. chopped fresh thyme

1 tsp. chopped fresh chives

2 Tbsp. extra-virgin olive oil

Salt and freshly ground pepper

2 oz. fresh goat cheese, crumbled

Directions

Preheat the oven to 400° F.

Wrap the beets individually in aluminum foil and roast until tender when pierced with a fork, about 1 hour depending on their size.

When cool, peel and quarter the beets and place in a serving bowl.

In a separate bowl, mix together the thyme, chives and olive oil. Drizzle the olive oil-herb mixture over the beets, season with salt and pepper, and top with the crumbled goat cheese. Serve right away. Serves 4.

*Don’t throw out those beet greens! They are delicious stir-fried, sautéed or braised.

Servings: 4, calories: 181, Protein 4g, Fat 14 g sat fat, chol 7mg, carbs 11 g, sodium 286mg, fiber 3g,

Remember that beets naturally lower your blood pressure!

In the picture, they used three different types of beets.

 

Happy Holidays

 

Health and Wellness Associates

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