Ingredients
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toasted baguette, sliced
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8 ounces soft fresh goat cheese (such as Montrachet)
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3 tablespoons olive oil
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3 tablespoons plain yogurt
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh Italian parsley (flat leaf)
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1 tablespoon chopped fresh cilantro
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1 teaspoon chopped of fresh mint
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1 teaspoon chopped fresh thyme
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1/2 teaspoon chopped fresh rosemary
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salt
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freshly ground pepper
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raw assorted fresh vegetable
Instructions
- Blend goat cheese, oil and yogurt in processor until smooth.
- Transfer to small bowl.
- Mix in the herbs.
- Season dip to taste with salt and pepper.
- Cover and refrigerate until dip is cold and flavors blend, about 3 hours.
- (Can be made 1 day ahead. Keep chilled.) Serve dip with toasted baguette slices and raw vegetables.