1. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until the garlic is fragrant, stirring often. Remove from heat and allow to cool slightly.
2. Place the goat cheese, feta, yogurt, sour cream, milk, parsley, salt, pepper and hot sauce in a food processor. Processor for 30 seconds, or until smooth.
3. Add the shallots (and any remaining olive oil from the pan) and pulse until chunky (about 5 times). Scoop the dip into a serving bowl. Serve immediately or keep cold until ready to serve. Store any leftovers in an airtight container in the fridge.
Garlicky Goat Cheese, Feta and Shallot Dip
Makes 2 1/2 cups
All you need:
1/4 cup olive oil
6 shallots, diced
2 garlic cloves, chopped
8 oz. goat cheese, room temperature
6 oz. crumbled feta cheese
1/2 cup plain Greek yogurt
1/2 cup sour cream
1/2 cup milk
2 tablespoons chopped flat-leaf parsley
Salt and pepper, to taste
Hot sauce, to taste
Pretzels and fresh cut veggies, for dipping
All you do:
1. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until the garlic is fragrant, stirring often. Remove from heat and allow to cool slightly.
2. Place the goat cheese, feta, yogurt, sour cream, milk, parsley, salt, pepper and hot sauce in a food processor. Processor for 30 seconds, or until smooth.
3. Add the shallots (and any remaining olive oil from the pan) and pulse until chunky (about 5 times). Scoop the dip into a serving bowl. Serve immediately or keep cold until ready to serve. Store any leftovers in an airtight container in the fridge.