Ingredients
- 2 T olive oil
- 1/2 lg red onion, finely chopped (abut 3/4 c)
- 1 1/4 t thyme
- 1 t oregano or Herbes de provence
- 11 oz goat cheese, room temp.
- 1/3-2/3 c milk
- 1 10 oz pkg frozen spinach, thawed, squeezed dry and finely chopped
- 10 olives, sliced or chopped, preferably Kalamata
- 2 garlic cloves, minced
- 1/2 t lemon juice
- sourdough bread
- 1/2 c pine nuts(optional, for interesting twist)
Details
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
Heat the olive oil in a skillet over med heat. Add the onion, thyme, oregano/herbes de provence and cook, stirring occasionally until the onion is soft but not brown, about 10 minutes Set aside to cool, In a medium bowl, mash the goat cheese with a fork until creamy. Gradually bend in the milk, starting with 1/3 c. Some goat cheeses are softer and creamier than others so look at the consistency and add the remaining milk if desired to thin the dip-remember that sour dough bread will soak up the goodness. Fold in the spinach, olives and garlic. Add the lemon juice and stir. Serve with sourdough bread.
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