Creamy goat cheese dip recipe will upgrade your snack shelf

Seasoned Goat Cheese Dip

Total time:5 mins

Servings:6 to 8

Total time:5 mins

Servings:6 to 8

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Snack plates have become an art form, or perhaps even a competitive sport, with images of elaborate, decorative parties making regular appearances on Instagram.

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So consider this elegant, creamy cheese dip the centerpiece of your next snack plate. What could be more perfect for summer gatherings? They are casual but visually impressive and do not require cooking, allowing the host to show off a bit without working too hard.

While snack plates are more varied than the traditional charcuterie arrangements from which they originate, most, as far as I know, are still focused on meats and cheeses. The opportunity is right to branch out further, add more color, more crunch, to build them to meet a spectrum of nutritional needs and preferences by shifting their focus to plants, such as seasonal fresh and dried fruits, raw and blanched vegetables, nuts, and olives and beans. I’m not suggesting eliminating the meat and cheese completely – I’m the first to dive into the prosciutto, and my recipe here is a cheese dip – I’m just encouraging you to look beyond the meat and cheese base to get the visual attractiveness, variety and health.

This delicious dip invites that opportunity as it pairs beautifully with a variety of fruit and vegetable dips. It’s also a breeze to make: puree goat cheese in a food processor with a little milk, fresh herbs, lemon zest, and salt and pepper. For example, serve it with crispy blanched green beans, fresh green peas, grape tomatoes, radish slices, green grapes, as a stand-alone dip or as an inspiring base for a big, smashing Instagram-worthy plate.

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Storage: Store in the refrigerator for up to 3 days; let come to room temperature before serving.

  • 8 ounces regular or low-fat chevre (fresh goat cheese) at room temperature
  • 3 tablespoons whole or skim milk, plus more if needed
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper

In a small bowl of a food processor or mini chopper, combine the goat cheese and milk and process until smooth and creamy. If necessary, add 1 tablespoon of milk for a thinner dip. Transfer the mixture to a medium bowl. Stir in the parsley, thyme, lemon zest, salt and pepper.

Serve or refrigerate until needed (let it come to room temperature before serving).

Per serving (2 tablespoons, with skim chevre and skim milk), based on 8

Calories: 54; Total fat: 3 g; Saturated fat: 2 g; Cholesterol: 10mg; Sodium: 164mg; Carbohydrates: 3 g; Dietary fiber: 0 g; sugar: 0 g; Protein: 4 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

From cookbook author and Registered Nutritionist Dietitian Ellie Krieger.

Tested by Olga Massov; e-mail questions to [email protected]

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