Avocado Goat Cheese Spread

How is this the first time this is happening?

avocado goat cheese spread | edibleperspective.com

Goat cheese has always been a welcomed addition to my avocado toast [evidenced here].

There’s just something about the sharp flavor of goat cheese and the smooth flavor of avocado that work so well together.  Now what happens when you blend them together?

Well, this happens.

avocado goat cheese spread | edibleperspective.com

The key to this recipe was allowing both the avocado and goat cheese flavors to come through but not mask the other.  I started by adding 1oz sections of goat cheese until it was just right.

Garlic, salt, pepper, and lemon were added next but something was missing.

Enter honey and red onion for a little pop of sweetness and kick of contrasting flavor.  Just a tiny bit and you’re all set.

Then it’s time to dip.

avocado goat cheese spread | edibleperspective.com

Or spread.

avocado goat cheese spread | edibleperspective.com

Then roll.

avocado goat cheese spread | edibleperspective.com

And eat.

avocado goat cheese spread | edibleperspective.com

Or, spread again and eat some more.  Remember pan bread?  I’ve been making it nonstop lately. 

flour + egg + water + cook in a pan = pan bread

Looking for a vegan/gf variety?  I’ve got you covered right here!

avocado goat cheese spread | edibleperspective.com

Print this!

Avocado Goat Cheese Spread

gluten-free // yields ~3/4 cup

• 1 sm/med garlic clove, peeled
• 1 ripe avocado, pitted
• 4 oz goat cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped red onion
• 1 – 1 1/2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Place the peeled garlic clove in your large food processor and turn on until minced.  Scrape the sides.  Scoop out all of the avocado and place it in the food processor along with the goat cheese and lemon juice and process until smooth.  Add in the red onion, honey, salt, and pepper and process again until smooth.  [Small bits of onion left in tact is fine.]  Taste and add more salt/pepper/honey if desired.

Cover + store in the fridge until ready to serve. 

notes: This won’t turn brown due to the lemon juice for at least 12hrs but probably more.  Still testing how long it will last.

avocado goat cheese spread | edibleperspective.com

This is dangerous stuff.  That is your only warning.

Let’s do this Tuesday thing.

Ashley

simple black bean dip

Your opinions, honesty, thoughts, positivity, etc.

Thank you. 

I’m letting everything sink in for a few days and figuring out the best place to start.

Until then, is it cool if we just talk about this black bean dip?

Because I hear there is this big game on Sunday.  Who’s playing?  Can someone clue me in?  Is this the day where there is also a puppy-bowl?  I’m sure I’ll be around the TV for some of the action, but you will most likely find me elbow-deep in this dip.

Along with piles of salty blue corn tortilla chips.

5 reasons you should make this simple black bean dip:

1. You most likely have every single ingredient you need in your pantry.
2. It takes 5 minutes to throw together.
3. It’s a good excuse to eat a lot of tortilla chips.
4. Packed with protein + fiber and also gluten-free + vegan.
5. It’s versatile!  Use this as a spread in a taco or burrito or slather it on a veggie sandwich. 

Better make a double batch.  You’re not going to want to share.

Print this!

Simple Black Bean Dip 

gluten-free + vegan // yields ~1 1/4 cup

• 1 small garlic clove, peeled
• 1 3/4 cups black beans, rinsed + drained
• 3 tablespoons water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime or lemon juice
• 1/2 teaspoon cumin
• 1/4 – 1/2 teaspoon salt + pepper
• 1/8 teaspoon cayenne, optional
• smoked paprika, optional

1. In a large food process, pulse the garlic clove until finely chopped.  Scrape the sides of the bowl.
2. Add in all other ingredients and blend until smooth, scraping the sides of the bowl as needed.  Taste and add more salt, pepper, or cayenne if desired.  Add more water for a thinner consistency.
3. Chill until ready to serve.  Garnish with smoked paprika and a spritz of lime.  Serve with chips and/or veggies.

Football or not, this needs to be made.

Ashley