Whipped Goat Cheese Herb Dip

• 80 g soft goat cheese — Soft goat cheese
• 100 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 12 g lemon juice — Fresh lemon juice
• 8 g flat-leaf parsley, chopped — Fresh flat-leaf parsley
• 0.4 g dried thyme — Dried thyme leaves
• 0.2 g black pepper — Ground black pepper
• 120 g cucumber, cut into 8 batons — Cucumber with peel

Method

1. 1Whip the cheeseProcess goat cheese, yogurt, lemon, thyme, pepper, and half the parsley for 60 seconds.1 minLook for: The mixture is evenly processed and ready for the next action.Safety: Unplug the processor before scraping and keep dairy chilled.
2. 2Scrape the bowlScrape the bowl, then process 30 seconds more.30 secLook for: The dip is airy, smooth, and evenly flecked without cheese lumps.
3. 3Measure ingredients: Cut the cucumberMeasure cucumber with peel using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Cut the cucumberCut the washed cucumber into 8 sturdy batons and blot the cut surfaces dry.1 min 30 secLook for: Batons are crisp, dry, and thick enough to scoop.Safety: Use a stable cutting board and keep fingertips tucked.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Finish and serveSpoon the complete dip into a cup, press the remaining parsley over the surface, and arrange all cucumber batons alongside.45 secLook for: The dip holds a soft peak and the cucumber remains crisp.Safety: Declare milk and refrigerate promptly.