This elegant, creamy cheese dip is a breeze to make — just whir goat cheese in a food processor with a bit of milk, fresh herbs, lemon zest, and salt and pepper. Serve it with a variety of fresh vegetables and fruit for dipping, such as crisp, blanched green beans, fresh snap peas, grape tomatoes, radish wedges and green grapes. It may be served as a stand-alone dip or as the centerpiece for an Instagram-worthy snack board.
Total time: 5 mins
Storage Notes: Refrigerate for up to 3 days; let come to room temperature before serving.
Servings: 6 - 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6-8 servings; makes 1 cup
Ingredients
- 8 ounces regular or reduced-fat chevre (fresh goat cheese) at room temperature
- 3 tablespoons whole or reduced-fat milk, plus more as needed
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
Directions
In a small bowl of a food processor or mini-chopper, combine the goat cheese and milk and process until smooth and creamy. Add 1 tablespoon more milk for a thinner dip, if desired. Transfer the mixture to a medium bowl. Stir in the parsley, thyme, lemon zest, salt and pepper.
Serve, or refrigerate until needed (let come to room temperature before serving).
Recipe Source
From cookbook author and registered nutritionist dietitian Ellie Krieger.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
