Prep Time: 5 mins
Total Time: 3 hrs 5 mins
Serves: 8,Yield: 2cups
Ingredients
8ouncessoft fresh goat cheese( such as Montrachet)
3tablespoonsolive oil
3tablespoonsplain yogurt
2tablespoonschopped fresh chives
2tablespoonschopped fresh Italian parsley( flat leaf)
1tablespoonchopped fresh cilantro
1teaspoonchopped fresh mint
1teaspoonchopped fresh thyme
1/2 teaspoonchopped fresh rosemary
salt
freshly ground pepper
toasted baguette, sliced
raw assorted fresh vegetable
Directions
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.
Reviews
“This has a great flavor and was wonderful with carrots and celery.I used fresh herbs from my garden and downsized the recipe to make just a bit for my own snacks.Thanks for posting.”
“This is very easy to fix. It was pretty good but some at 4th of july cookout thought it was bland. If I made it again I would try and get a bolder taste.”