Goat Cheese And Fresh Herb Dip Recipes

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GOAT CHEESE AND HERB DIP



Goat Cheese and Herb Dip image

Make and share this Goat Cheese and Herb Dip recipe from Food.com.

Provided by Kirstin in the Couv

Categories     Sauces

Time 3h5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 13

8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons olive oil
3 tablespoons plain yogurt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley (flat leaf)
1 tablespoon chopped fresh cilantro
1 teaspoon chopped of fresh mint
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
salt
freshly ground pepper
toasted baguette, sliced
raw assorted fresh vegetable

Steps:

  • 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.

Nutrition Facts : Calories 125.2, Fat 11.3, SaturatedFat 5, Cholesterol 13.8, Sodium 108, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 5.5

HERB COATED GOAT CHEESE



Herb Coated Goat Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

3 tablespoons olive oil
36 (1/2-inch-thick) slices baguette
3 tablespoons finely chopped fresh Italian parsley leaves
2 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon coarsely cracked black pepper
1/4 teaspoon salt
1 11-ounce log soft fresh goat cheese
1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil
Fresh herb sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
  • Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
  • The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

GOAT CHEESE AND HERB DIP



Goat Cheese and Herb Dip image

Categories     Cheese     Herb     Goat Cheese     Fall     Spring     Summer     Winter     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

8 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons olive oil (preferably extra-virgin)
3 tablespoons plain yogurt
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped assorted edible flowers (optional)
Toasted baguette slices
Assorted raw vegetables

Steps:

  • Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in all herbs and flowers, if desired. 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.

HERBED GOAT CHEESE DIP



Herbed Goat Cheese Dip image

Provided by Food Network

Categories     appetizer

Time 4h15m

Yield 1 1/2 cups

Number Of Ingredients 11

8 ounces soft fresh goat cheese
3 tablespoons extra-virgin olive oil
4 tablespoons plain yogurt
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Toasted baguette slices
Assorted raw vegetables: carrots, red bell peppers, cauliflower, English cucumber, zucchini etc.

Steps:

  • Blend goat cheese, oil and yogurt in processor until smooth. Add herbs and season dip to taste with salt and pepper. Cover and refrigerate about 4 hours. Serve dip with toasted baguette slices and raw vegetables.

GOAT CHEESE DIP



Goat Cheese Dip image

Melted goat cheese dip mixed with bruschetta. Serve with pita chips.

Provided by REBEKAH55

Time 1h30m

Yield 4

Number Of Ingredients 8

2 medium tomatoes, chopped
½ small onion, chopped
2 tablespoons chopped fresh basil
1 tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup crumbled goat cheese
¼ cup shredded mild Cheddar cheese

Steps:

  • Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
  • Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
  • Transfer to a bowl to serve.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 4.1 g, Cholesterol 21.2 mg, Fat 7.7 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 5.1 g, Sodium 283 mg, Sugar 2.5 g

FRESH HERB DIP



Fresh Herb Dip image

From Annapolis, Maryland, Mitzi Sentiff writes, "People won't guess that this delicious dip, which is great for parties, is also low in fat. I love to serve it with a nice assortment of fresh vegetables for dipping."

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 10

3/4 cup fat-free mayonnaise
3/4 cup reduced-fat sour cream
1/4 cup minced fresh parsley
1/4 cup minced chives
2 tablespoons minced fresh tarragon
1 tablespoon lemon juice
2 teaspoons minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
Assorted fresh vegetables

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Serve with fresh vegetables.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 135mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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