Herb goat cheese dip is quick and easy to make, coming together in just 5 minutes. It’s delicious spread onto raw vegetables or crackers.
I had the pleasure of meeting the incredibly talented, Amy Riolo, not once, but twice in the space of two weeks. Amy has written several books on Mediterranean food. What makes Amy’s books so fascinating is that they are not just cookbooks, but wonderful glances into the cultures and people of the Mediterranean. Mediterranean cuisine is not solely limited to Italy, Spain, Greece, and the South of France. Amy’s vast knowledge of the region introduces the reader to Egyptian, Syrian, North African and Saudi Arabian dishes as well. (This post was originally published on August 12th, 2015, and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn a small commission on qualifying purchases.)
Her latest book, The Ultimate Mediterranean Diet Cookbook, is not really a “diet” cookbook, as much as it is a way-of-life cookbook. Amy is an internationally recognized expert on Mediterranean cuisine and culture. She serves as a culinary advisor for the Mediterranean Foods Alliance. Her recipes use the fresh produce and products of the Mediterranean; fish, fruits and vegetables, local cheeses, olives and nuts. Since there are no processed ingredients, the recipes are not only heart healthy, they are waist friendly as well!
Rosemary Almonds are a heart healthy snack!
This herb goat cheese dip is perfect with fresh vegetables, crackers or pita bread. It takes less than 5 minutes to make, although chilling for a couple of hours enhances the flavor.
Lots of fresh herbs are mixed into this goat cheese dip.
I hope you enjoy this healthy herb goat cheese dip recipe. Enjoy!
Some of the items used in this post are available at my Amazon Affiliate Store at no additional cost to you.
Herb And Goat Cheese Dip
Ingredients
- 8 ounces soft fresh goat cheese
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 3 Tablespoons plain yogurt
- 2 Tablespoons chopped fresh chives
- 2 Tablespoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh rosemary
- Kosher salt and fresh cracked black pepper
Instructions
- 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.
- Season to taste with salt and pepper.
- Cover and refrigerate until the dip is cold and the flavors have blended, 3 hours to overnight.
- Keep chilled until ready to serve.
- Drizzle with additional olive oil before serving
Nutrition
Disclaimer: Although I was given a copy of Amy’s book, I was not obligated to write a review in exchange. I received no compensation for my review, and as always, the opinions expressed are my own.
Cathy Pollak ~ Noble Pig says
Looks like the perfect way to start a meal.
Meg @ With Salt and Wit says
I have always been interested in that type of lifestyle and this dip seems like the perfect reason to check it out!
mimi says
This looks fabulous! I make something similar that I call a faux Boursin, but it’s more of a spread that a dip. The dip looks really fun!
cristina says
I’d like to meet Amy and love her new cookbook on Mediterranean cooking and the diet from that region. Looking forward to learning so much more about the food and healthy lifestyle from that area and will be reviewing the book in the next weeks too. Luv what you’ve shared here with the Herb And Goat Cheese Dip and beautiful images, Cynthia!
Brandon @ Kitchen Konfidence says
This look SO tasty. I’m sure I could eat that whole appetizer plate on my own :P!
Kimberly @ The Daring Gourmet says
Oooh, that serving platter looks so luscious with that dip and those vibrant veggies! Beautiful!
Matt @ Plating Pixels says
I’m not familiar with those books but thanks for sharing! I bet this has so much flavor.
Ginny McMeans says
Amy Riolo is a great author and cook and this recipe proved it. Gorgeous pics!
Christiane - Taking On Magazines says
I spent years in Lebanon so I was raised eating Middle Eastern food and LOVE it. I’d adore that cookbook and would definitely make the cheese dip. It looks divine.
Cynthia says
Amy has lived in the Middle East and really brings a wealth of knowledge about Mediterranean and Middle Eastern cookery in her books.
Laurie Bakke says
Hi Amy…. This dip looks amazing. I love using herbs in everything!!
Cynthia says
All of Amy’s recipes are delicious! This goat cheese dip is so easy too.
Christina @ Christina's Cucina says
I love Amy’s cookbook! I think it should be required reading for everyone in the USA! 😉
Cynthia says
haha Christina! I agree!
Tiffany says
I like the healthy aspect of Mediterranean cooking.
Cynthia says
Me too Tiffany!
Linda says
The Mediterranean Diet is such a healthy way to eat…and to live. I would love love to win this book to get back on the right track.
Cynthia says
I think we all get off track during the holidays!
Jill @ Teatime in Paris says
I love the sound of Amy’s cookbook, and couldn’t agree more with you about adopting a healthy lifestyle way of eating rather going on diets. This dip looks super, Cynthia!
Cynthia says
Thank you Jill! She’s an amazing speaker and is really knowledgeable!
Nora Fernandez says
I am a health coach and I think eating the Mediterranean way is the healthiest. It’s important to note that It should be a true Mediterranean way of eating and not what folks in the US believe is Mediterranean as indicated in the post. For those who have health challenges such as diabetes, it’s still the way to go with some modifications real food, seasonal in the right quantities.
Cynthia says
You are so right Nora! The mediterranean diet doesn’t mean you can eat giant bowls full of pasta! Actually Amy just published a diabetes cookbook too!
Ariel says
I love the emphasis on fish!
Cynthia says
Yes Ariel, me too…I just wish good quality fish weren’t so expensive!
Jennifer Krivanek says
eating healthier ideas at my fingertips, would love it!
Cynthia says
It’s a great book Jennifer! Good luck!
Annette Bermejo says
I’m a terrible cook – I NEED this cookbook!
Mimi says
This is lovely, and I like that it’s a dip. I make something so similar that I call a spread, with also cream cheese and butter. It’s my faux Boursin, cause way back when I discovered Boursin but couldn’t afford it, so I made my own. Yogurt is a great idea – I really need to make this. Much easier for dippers like carrots, and not just for spreading!