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Recipe: Raw Goat Milk Feta & Sun-dried Tomato Spread with Basil

Written by Sharon Bice on . Posted in Recipes

The following recipe is from the Ceres Project’s “Nourishing Connections Cookbook”. Fresh and delicious because it’s made with Redwood Hill Farm Goat Milk Yogurt and Goat Milk Kefir, this dip pairs equally well with  crackers or crudite!


“Nourishing Connections Cookbook” is available!
We have a copy at Redwood Hill and I find myself picking it up often when looking to be inspired for a creative nourishing meal or from the heartwarming writing on improving my own diet. The links & resource section are wonderful as well.


Feta & Sun-dried Tomato Spread with Basil

By Published:

  • Yield: 3 cups
  • Prep:

Creamy & delicious feta and sun-dried tomato spread from The Ceres Project "Nourishing Connections Cookbook"


  • 8 ounces cream cheese or Neufchatel if you want to lower the fat content
  • 1/2 cup Goat Milk Yogurt
  • 1/3 cup sun-dried tomato halves in oil, drained and chopped
  • 3 Tbsps basil fresh, chopped
  • 1 clove garlic minced
  • 6—8 ounces Raw Milk Feta Goat Cheese crumbled
  • 3 Tbsps walnuts * soaked, dehydrated and


  1. Put the cream cheese, yogurt, sun-dried tomatoes, walnuts, basil and garlic in the food processor. Process until everything is incorporated and the mixture is smooth.
  2. Add the crumbled feta and process just to mix it in. The texture should be a bit lumpy!
  3. Put the feta spread in a bowl and chill until ready to serve.
  4. *Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.
  5. * HOW TO SOAK & DEHYDRATE NUTS & SEEDS 1. Soak walnuts in warm filtered water to cover with 1 1/2 tsps sea salt per 2 cups nuts, for 4-8 hours. 2. Drain and rinse the nuts and spread them on a baking sheet in a warm oven (not more than 150º) or place them in a dehydrator. Cook or dehydrate until they are completely dry and crisp. This will take 6 to 12 hours in your oven, 1 to 3 days in a dehydrator.
  6. * HOW TO TOAST DRIED NUTS OR SEEDS Preheat your oven to 350º. Place the nutes in a small baking pan. Roast them until they are fragrant and starting to brown. This will take anywhere from 6 to 12 minutes depending on the nuts and your oven. Watch carefully, as nuts can burn quickly!

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