spinach shallot whipped goat cheese spread

8 oz goat cheese (soft chèvre)

1/2 cup Greek yogurt

1 large shallot, finely sliced

1 cup spinach, finely chopped

1–2 tbsp olive oil (for sautéing)

1 small garlic clove, micro-grated (optional)

Zest of ½ lemon

1/3 cup toasted walnuts, chopped

salt to taste (1/4 tsp to start)

Optional: fresh thyme, chili crisp, or honey drizzle

MAKE: 

Sauté the aromatics

Heat a little olive oil.
Add the sliced shallot; cook until soft and lightly golden.
Toss in spinach; cook just until wilted.
Let cool slightly.

In a separate pan toast walnuts until fragrant, cool slightly, then chop.

Whip the base

In a food processor whip:

goat cheese
Greek yogurt
lemon zest
salt 
Make sure it gets light, fluffy and airy.

Fold it together

Fold in the warm spinach/shallot mixture.
Add garlic if using.

Add the nuts

Fold some of the nuts into the dip and save some for topping when read to serve.