Ingredients
- 8 ounces soft fresh goat cheese
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons plain yogurt
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- Toasted baguette slices
- Assorted raw vegetables: carrots, red bell peppers, cauliflower, English cucumber, zucchini etc.
Directions
Blend goat cheese, oil and yogurt in processor until smooth. Add herbs and season dip to taste with salt and pepper. Cover and refrigerate about 4 hours. Serve dip with toasted baguette slices and raw vegetables.
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By whitenr_8075064
Colorado Spring...
on July 31, 2007
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My grandson has an intollerance for milk and soy. He can have goat's milk. This receipe is a winnter for this 18 month old that loves to dip.
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