Goat Cheese and Herb Dip
Fresh herbs and goat cheese are combined to make delicous dip. Serve with toasted baguette slices and assorted raw vegetables.
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 and freshly ground pepper to taste
Toasted baguette slices
Assorted raw vegetables
- 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.
Makes about 1 1/2 cups.