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Nutrition Facts
Serving Size 1 (38g) Recipe makes 8 servings
Calories 89
Calories from Fat 71		(80%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 69mg		2%
Potassium 84mg		2%
Total Carbohydrate 2.0g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.6g
Protein 2.9g		5%
detailed view... how is this calculated?

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Cheese and Herb Dip

Recipe #267142 | 5 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: I'mPat
Nov 21, 2007

From Australian Woman's Day Magazine. Suggested you serve with lavash bread crisps. Serving size is suggestive - makes 1 cup.

SERVES 8 , 1 cup (change servings and units)

Ingredients

1/2 cup sour cream
60 g cream cheese
60 g goat cheese
2 tablespoons chives (snipped)
1 tablespoon parsley (chopped)
1 tablespoon tarragon (chopped)
1 red chile (deseeded and finely chopped, optionaql)
1 garlic clove (crushed or minced)
salt and pepper (to taste)

Directions

1
Put all ingredients into a blender or food processor and blend till smooth.
2
Season to taste with salt and pepper.
3
Put into a serving dish and chill and cover until required.

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Browse similar recipes by category

Course > Appetizers > Dips
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 15 mins
Preparation > Simple > Beginner Cook
Preparation > Simple > 3 or Less Steps
Dietary > Vegetarian

Featured Reviews for This Recipe

From: bluemoon downunder

On Jan 15, 2009

The sour cream and two cheeses blended were so flavoursome and creamy even though I had used low fat cream and cream cheese. Since I was omitting the red chile pepper, I added 1/2 red bell pepper diced, a small can of well-drained salmon and some dill in place of the tarragon which I use only rarely and had none on hand. The recipe provides such an excellent creamy blend, that I shall certainly be using it again to make other favourite dips such as spinach dip. Thanks so much for sharing this yummy and versatile recipe, Pat. made for Gimme 5.

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From: JanuaryBride

On Dec 15, 2008

Very yummy!!! I have it chilling in the fridge as I type. I, like twissis, had to use dried herbs, but not a big deal. In place of the tarragon, I used Italian seasoning. I can't wait to chop up some veggies and enjoy this dip. Made for MAKE MY RECIPE.

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From: JustJanS

On May 24, 2008

I really enjoyed this thanks Pat. Pat used dried tarragon (only about 1/4 teaspoon) and it still really came through in the dip. I'd like to try this with the fresh too, but it seems pretty hard to get.

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From: twissis

On Aug 7, 2008

Made for the Pet Parade event, we enjoyed this tasty, easy-fix & ingredient-friendly dip as a late afternoon snack when we were gone most of the dy & I knew our dinner would be late. I made it early in the dy using a reduced fat sour cream & mostly dried herbs. I did not have a red chile & felt it needed zip for us, so added 6-8 drops Tobasco which worked well. A generous chill time is ideal for flavors to blend. This dip can also be used as the base for an expanded & chunky Mediterranean version by adding diced cucumber, black olives & sun-dried tomato. Thx for sharing this certain to be repeated & get me creative recipe.