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Ingredients
- 8 ounce soft fresh goat cheese, such as Montrachet
- 3 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 3 Tbsp. plain yogurt
- 2 Tbsp. minced fresh chives
- 2 Tbsp. minced fresh Italian parsley
- 1 Tbsp. minced fresh cilantro
- 1 tsp minced fresh mint
- 1 tsp minced fresh thyme
- 1/2 tsp minced fresh rosemary
- 1 Tbsp. minced assorted edible flowers (optional) Salt to taste Freshly-grnd black pepper to taste Toasted baguette slices Assorted raw vegetables
Directions
- Blend goat cheese, oil and yogurt in processor till smooth. Transfer to small bowl. Fold in all herbs and flowers, if you like. Season dip to taste with salt and pepper. Cover and chill till dip is cool and flavors blend, about 3 hrs. (Can be made 1 day ahead. Keep chilled.)
- Serve dip with toasted baguette slices and raw vegetables.
- This recipe yields about 1 1/2 c..
- Comments: Minced edible flowers add in color to the dip. You can find packaged edible flowers at specialty foods stores and in the fresh herbs section of some supermarkets.
- Description: "(Pate De Fromage De Chevre Aux Herbes Fraiches)" Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 335g | |
| Calories 1003 | |
| Calories from Fat 793 | 79% |
| Total Fat 89.98g | 112% |
| Saturated Fat 39.69g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 862mg | 36% |
| Potassium 219mg | 6% |
| Total Carbs 5.91g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.48g | 3% |
| Protein 44.13g | 71% |
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