My belly has not been happy for the last couple of days and I finally got rid of my two day headache a few hours ago.
I hope it isn’t that flu going around!
I wanted veggies and dip for some reason tonight. I asked Mike his thoughts on what to pair with goat cheese (disclaimer here: I have no problem with unripened goat cheese. Some do not consider it paleo. That’s okay. Dairy does not work well with me so goat cheese is as close as I get these days) and he suggested raspberries when I added dijon mustard to the mix.
Brilliant. I still have a ton of them from my crazy backyard bush.
So…if you want to dip your veggies in an alternative to heavy dairy creams, I think you will like this one.
Raspberry Goat Cheese Dip
2 tbsp goat cheese
2 tbsp unsweetened dijon mustard
Handful of fresh or frozen raspberries
Dash of black pepper
Dash of basil
Combine all cheese and mustard first in a small bowl. Add in raspberries and seasonings. Mix. Serve in bowl or transfer to another for presentation.
Double/triple/quad batch as needed.