Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Fall Herb-whipped Spread with Crudites
1 min read
Serving Amount
Ingredients
8 ounce goat cheese
1 cup Greek yogurt
1 tbsp olive oil
1 tbsp fresh thyme, stem removed
2 garlic cloves, minced
1⁄2 tsp honey
Salt and pepper to taste
Chives, finely chopped, for topping
3 tbsp pecans, chopped, for topping
1⁄4 cup pomegranate seeds, for topping
Crudité – cucumber and asparagus spears, bell peppers slices, sugar snap peas, and carrot sticks for serving
Instructions
Step 1
In a food processor or blender, add goat cheese and Greek yogurt.
Step 2
In a pan over medium low heat, heat olive oil. Add thyme and garlic and sear until garlic is golden and fragrant. Add to blender with goat cheese and Greek yogurt. Add honey and salt and pepper to taste. Blend until mixture is smooth.
Step 3
Serve in a low bowl or on a plate. Top the mixture with chives, pecans and pomegranate seeds. Serve with crudité and crackers if desired.
