Go Back
+ servings
Whipped Goat Cheese Dip with Herbs and Olives
Prep Time
10 mins
 
Don't forget the appetizers! This light, tangy whipped goat cheese dip is a lovely addition to a festive holiday snack board. This delicious chèvre dip comes together in minutes and can be made up to 3 days ahead of time.
Recipe Type: Appetizer
Keyword: whipped goat cheese dip
Makes: 8 servings
Author: Elizabeth Stark
Ingredients
  • 5 ounces chèvre, room temperature
  • 4 - 6 tablespoons plain Greek yogurt
  • Grated zest of 1 lemon or 2 tablespoons minced preserved lemon (see note above)
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper, plus more for finishing
  • 1/4 teaspoon sea salt, plus more for finishing
  • 1/2 cup minced parsley, plus more for garnish
  • 1 teaspoon minced tarragon or thyme leaves
  • 2 tablespoon Castelvetrano olives, pitted and chopped
Instructions
  1. In the bowl of a food processor, combine the chèvre, 4 tablespoons yogurt, lemon zest or preserved lemon, lemon juice, red pepper flakes, pepper, and sea salt. Blend until smooth. Taste, and sea salt and up to 2 tablespoons yogurt, as needed. Pulse in the parsley.

  2. Spoon into a container with a tight fitting lid and refrigerate.

  3. Allow dip to come to room temperature before serving.
  4. To serve, spoon dip into a shallow bowl, swirl, and add minced herbs, chopped olives, an olive oil drizzle, black pepper, and flaky sea salt. Serve alongside the crackers, toasts, and sliced vegetables of your choice.
  5. Dip can be made up to three days ahead. Allow dip to come to room temperature and add garnishes before serving.