Goat Cheese and Herb Dip Recipe #12004
3¼ hours | 5 min prep
SERVES 8 , 2 cups
- 8 ounces soft fresh goat cheese (such as Montrachet)
- 3 tablespoons olive oil
- 3 tablespoons plain yogurt
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley (flat leaf)
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- salt
- freshly ground pepper
- toasted baguette, sliced
- raw assorted fresh vegetable
- Blend goat cheese, oil and yogurt in processor until smooth.
- Transfer to small bowl.
- Mix in the herbs.
- Season dip to taste with salt and pepper.
- Cover and refrigerate until dip is cold and flavors blend, about 3 hours.
- (Can be made 1 day ahead. Keep chilled.) Serve dip with toasted baguette slices and raw vegetables.
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5 stars