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Ingredients
- 1/4 c. slivered almonds
- 2 Tbsp. unsalted butter
- 2 med leeks, white and pale-green parts thinly sliced
- 16 ounce lowfat sour cream
- 1 x fresh goat cheese log - (14 ounce)
- 1 Tbsp. minced fresh flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
Directions
- Heat oven to 350 degrees. Spread slivered almonds on a baking pan; bake till fragrant, about 10 min. Set aside to cold. Coarsely chop, and set aside.
- Heat butter in a medium saute/fry pan over medium-low heat, and add in leeks. Saute/fry till soft and translucent/soft, about 5 min. Set aside to cold.
- Place the lowfat sour cream and goat cheese in a medium bowl, and stir till well combined. Add in almonds, leeks, parsley, and salt and pepper to taste. Keep covered with plastic in the refrigerator till ready to serve.
- Serve this dip with cucumber, cauliflower, fennel, daikon radishes, jicama, kohlrabi, and celery.
- This recipe yields 3 c..
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 498g | |
| Calories 1144 | |
| Calories from Fat 1034 | 90% |
| Total Fat 117.88g | 147% |
| Saturated Fat 67.2g | 269% |
| Trans Fat 0.0g | |
| Cholesterol 297mg | 99% |
| Sodium 367mg | 15% |
| Potassium 732mg | 21% |
| Total Carbs 16.17g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.52g | 11% |
| Protein 12.0g | 19% |
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