Goat Cheese Dip With Herbs
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Goat cheese dip with herbs is full of wonderful Mediterranean flavors and it’s delicious with raw vegetables, crackers, or pita. It’s quick and easy to make, coming together in just 5 minutes!
Mediterranean-Inspired Recipe
I had the pleasure of meeting the incredibly talented Amy Riolo not once, but twice in the span 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.
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!
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.
Goat Cheese Dip Ingredients
This recipe consists of goat cheese, extra-virgin olive oil, plain yogurt, and plenty of herbs.
Using a mix of fresh chives, Italian parsley, mint, thyme, rosemary, and of course, salt and pepper make an easy goat cheese dip with an enhanced flavor mix that is perfect for spreading onto pitas, crackers, or dipping vegetables.
Goat Cheese Dip Recipe
- Start off by combining the goat cheese, olive oil, and yogurt in a blender 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 had time to blend. Anywhere from 3 hours to overnight usually does the trick!
- Keep chilled until ready to serve.
- Drizzle with additional olive oil before serving the goat cheese spread with bread or vegetables.
As an Amazon Affiliate, I may earn a small commission on qualifying purchases.
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.
Goat Cheese Dip with Herbs
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
Looks like the perfect way to start a meal.
I have always been interested in that type of lifestyle and this dip seems like the perfect reason to check it out!
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!
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!
This look SO tasty. I’m sure I could eat that whole appetizer plate on my own :P!
Oooh, that serving platter looks so luscious with that dip and those vibrant veggies! Beautiful!
I’m not familiar with those books but thanks for sharing! I bet this has so much flavor.
Amy Riolo is a great author and cook and this recipe proved it. Gorgeous pics!
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.
Amy has lived in the Middle East and really brings a wealth of knowledge about Mediterranean and Middle Eastern cookery in her books.
Hi Amy…. This dip looks amazing. I love using herbs in everything!!
All of Amy’s recipes are delicious! This goat cheese dip is so easy too.
I love Amy’s cookbook! I think it should be required reading for everyone in the USA! 😉
haha Christina! I agree!
I like the healthy aspect of Mediterranean cooking.
Me too Tiffany!
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.
I think we all get off track during the holidays!
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!
Thank you Jill! She’s an amazing speaker and is really knowledgeable!
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.
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!
I love the emphasis on fish!
Yes Ariel, me too…I just wish good quality fish weren’t so expensive!
eating healthier ideas at my fingertips, would love it!
It’s a great book Jennifer! Good luck!
I’m a terrible cook – I NEED this cookbook!
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!
Would I be able to prepare this dip and then freeze? I want to be able to take out portions of the dip as needed.
sorry just seeing this! I’d make a half batch instead of trying to freeze it.
This dip is so good with veggies. It’s a great way to use some of the fresh herbs from your garden that are just begging to be harvested.