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…
10 oz goat cheese
2 green onions, chopped
1 tablespoon dill weed
Juice of 1 lemon
2 tablespoons olive oil
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.