I typically stay away from cow dairy, but let’s be honest – there are times in life that call for a creamy dip. This dip contains goat cheese, which unlike cow milk, is made from A2 casein. A2 casein has anti-inflammatory properties and even brain health benefits without the issues that cow’s milk creates (gut issues, allergies, eczema and acne, to name a few). My thirdborn can even eat goat cheese without a runny nose as a party favor, so we usually have it on hand in the Kerry casa.
All you need is a food processor and a few ingredients. It’s super yummy with veggies or chips or a gluten-free seedy cracker like Mary’s Gone Crackers. We discovered it is FANTASTIC added to our Saturday morning fried egg and hash brown bowls, pictured here:
So here it is, the magical goat cheese dip…
Ingredients:
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10 oz goat cheese
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2 green onions, chopped
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1 tablespoon dill weed
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Juice of 1 lemon
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2 tablespoons olive oil
Directions:
Throw all the above in food processor or blender and blend. You could probably mix by hand too, as goat cheese is so soft and malleable.
Sparking Wholeness with Erin Kerry 
FINALLY! a goat chz dip WITHOUT any cows’ milk ingredients! i can’t tell you how many recipes i’ve looked at that include either regular cream chz, half & half or heavy cream, ricotta, or yogurt! gah!!! my sister cannot “safely & effectively” 😉 consume/digest anything with cows’ milk in it, but goats’ or sheep’s milk are agreeable with her intestines! yay! so thank you, thank you! can’t wait to make it!
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That’s awesome! Let me know how it works out for you or any tweaking you did to make it better!
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