Another lovely way to use poppy seeds in savory snacks. After discovering the poppy seed vinaigrette (like here or here), this is definitely my newest obsession with poppy seeds. And the creamy goat cheese that welcomes them and their charming crunch is... well, you know how goat cheese is. Flavorful. Truffled. Cloudy. Lovely. In this case, the dip was also twinked with some lemon and pepper. And the whole thing was served with freshly oven-baked pita chips and some rucola leaves.
The flavors come together perfectly. And it takes almost no time at all to make. Enjoy :)
Last year: Spicy bean and avocado tostadas (Mexican) (vegan).
Two years ago: Breakfast croissants with Gouda cheese crust.
Three years ago: Baby making and no cooking :).
Ingredients (serves 1-2):
- 100 g soft goat cheese
- 1 tablespoon full-fat milk
- 1 tablespoon Greek yogurt
- 1 teaspoon freshly squeezed lemon juice
- 1 and 1/2 teaspoon poppy seeds
- 1/2 teaspoon lemon pepper
- a small pinch of salt
- fresh rucola leaves and pita chips to serve (if you want)
In a small serving bowl, mix the goat cheese until fluffy. Add the milk and the Greek yogurt to fluff it up even more. After mixing well, add the lemon juice, poppy seeds, the salt and the lemon pepper.
Mix well until even. Serve with the chips and the salad leaves. It's done, dig in! :)
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