Spacer Goat Cheese and Herb Dip
  | Asymmetry | Cooking | Goat Cheese and Herb Dip |



This is worth making just for the smell of the fresh herbs in your kitchen.

8 ounces soft fresh goat cheese, such as Montrachet
3 Tbsp extra-virgin olive oil
3 Tbsp plain yogurt
3 Tbsp chopped fresh chives
2 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh cilantro
1 tsp chopped fresh mint
1 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1 Tbsp chopped edible flowers (optional)
Stuff to dip


  1. Blend goat cheese, olive oil, and yogurt in a food processor or mixer until smooth. Transfer to a small bowl.
  2. Mix in herbs and flowers.
  3. Season to taste with salt and pepper. Refrigerate until thoroughly chilled, about three hours.

This will hold for one day in the refrigerator. Makes approximately 1 1/2 cups.

Originally published in Bon Appetit, issue unknown.

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson