Who else looooves dips?! This creamy goat cheese dip is just delightful and is a much healthier option than a dill chip dip that you would buy from the store. It’s so easy to make, has only 5 ingredients and it’s a wonderful snack for the kids when served with veggies or sliced up apples. I’ve used it as a salad dressing, a topping sauce for chicken breasts, and most excitingly, as the dipping sauce for my Pomegranate Orange BBQ Meatballs which I’m sharing with you tomorrow, so stay tuned!!
Many people feel that dairy is not paleo/primal, and while I do agree that modern dairy (feedlot, hormones, homogenized, pasteurized) is not the best choice, I think there are many health benefits to eating quality organic dairy. Goat cheese is higher in protein and lower in fat than regular cheese and is a great option for those trying to find the right place for dairy in their diets as it is more easily digested. I also used Primal Kitchen Mayo to make this goat cheese dip which is made from avocado oil and cage free eggs so you can feel good knowing there are no vegetable oils or food additives. Make sure to use some time of paleo mayo for this recipe or this would no longer be very healthy.
My husband and daughter loved this recipe because they are both junk food addicts at heart and felt that this was a really great replacement for dill chip dip. Hopefully your family likes it as much as mine. Enjoy!
- 8 oz. goat cheese
- ⅓ cup warm water
- ¼ cup Primal Kitchen Mayo
- ½ squeezed lemon
- Pinch of dill weed
- Combine all ingredients in a blender or food processor and blend until smooth.
- Transfer to a bowl and refrigerate for about 1 hour before serving.