Goat Cheese Dip with Herbs

User Reviews

4.8

8 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    10 people

  • Calories

    130 kcal

  • Course

    Appetizer

  • Cuisine

    Mediterranean

Goat Cheese Dip with Herbs

Recipe from The Ultimate Mediterranean Diet Cookbook, by Amy Riolo. This light and creamy goat cheese dip with lots of fresh herbs, is a delicious accompaniment to fresh vegetables or crackers.

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Ingredients

Servings
  • 8 ounces soft fresh goat cheese
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 3 Tablespoons PLAIN yogurt
  • 2 Tablespoons chives chopped fresh
  • 2 Tablespoons Italian parsley chopped, fresh
  • 1 teaspoon mint chopped, fresh
  • 1 teaspoon thyme chopped fresh
  • 1/2 teaspoon rosemary chopped, fresh
  • salt kosher salt and fresh cracked
  • black pepper kosher salt and fresh cracked

Instructions

  1. Combine the goat cheese, oil and yogurt in a bleeder or food processor and blend until smooth. Transfer to a small bowl and mix in the fresh herbs.
  2. Season to taste with salt and pepper.
  3. Cover and refrigerate until the dip is cold and the flavors have blended, 3 hours to overnight.
  4. Keep chilled until ready to serve.
  5. Drizzle with additional olive oil before serving

Nutrition Information

Show Details
Serving 1serving Calories 130kcal (7%) Carbohydrates 1g (0%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 26mg (9%) Sodium 76mg (3%) Potassium 45mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 414IU (8%) Vitamin C 2mg (2%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 130 kcal

% Daily Value*

Serving 1serving
Calories 130kcal 7%
Carbohydrates 1g 0%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 26mg 9%
Sodium 76mg 3%
Potassium 45mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 414IU 8%
Vitamin C 2mg 2%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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4.8

8 reviews
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