This recipe for Easy Yogurt and Goat Cheese Dip is a fresh and delicious side for vegetables or spread for sandwiches. Greek yogurt, goat cheese, fresh lemon, garlic and olive oil bring a little Mediterranean flare to veggies and dip.
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Mild goat cheese is the star of this Easy Yogurt and Goat Cheese Dip
Not everyone enjoys the flavor of goat cheese, which is why I have chosen a mild version for this recipe. When making this easy veggie dip recipe, I prefer to use Ezra’s Goat Cheese. It’s a mild, creamy cheese that comes in a blue container, with the block of cheese suspended in water. But if you have a favorite creamy goat cheese, you can certainly make the substitution.
I’m a fan of any recipe that can do double duty, so I’ve developed this one to be more than just a dip to accompany a veggie tray. Easy Yogurt and Goat Cheese Dip is a versatile side that also pairs well with roasted lamb, chicken or salmon. In the summer, I’ll often whip up a batch on the weekends for us to enjoy with just about anything you can think to throw on the grill. And it’s absolutely delicious with warm naan bread.
Another great alternative way to serve this dip is as a burger topping. I love the ease of a “build-you-own” burger bar. Simply cut up some fresh toppings – onions, lettuce, tomatoes, hot peppers – whatever makes you smile and top with your favorite condiments.
This dip can be served immediately, but tastes best when made the night before – after the flavors have had a chance to mellow and marry while resting.
This easy veggie dip recipe is great on burgers, and is a nice foil to my recipe for the Best 3-Ingredient Olive Sauce. If you’re from Michigan, you know Olive burgers are a delicious Midwest tradition.
The History of the Olive Burger – a Michigan Tradition
It only takes a few minutes of perusing the MOstly Bakes blog to figure out that I am a proud Michigander. I love our seasons, our agriculture, our ingenuity, and our traditions, especially those that center around food.
If you’re not from the Midwest, an olive burger may sound a bit foreign to you. They are a Midwestern tradition, and depending on who you ask, they originated in Michigan in the early 1920s in either Grand Rapids or Flint. I choose not to get in the middle of the origin debate. I’m just glad I have an olive burger institution right in by back yard. If you ever find yourself in Mid-Michigan and want to try an old-school olive burger, visit the Kewpee Restaurant in Downtown Lansing, MI. I promise you it won’t disappoint.
So what goes into an olive burger – or more specifically, what goes into the olive sauce? Spanish Manzanilla olives are the quintessential green olives found in the grocery store next to the black olives and relish. Remember those green olives with pimientos stuffed in the center your grandma used to put on a relish tray? Chances are she was serving Manzanilla olives, and those are exactly what you need to make this simple olive sauce recipe.
But I digress. this post is all about veggies and this deliciously easy Yogurt and Goat Cheese Dip.
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Easy Yogurt and Goat Cheese Dip in 15 Minutes
Course: StartersCuisine: AmericanDifficulty: Easy8
servings15
minutesThis easy veggie dip recipe yields approximately 1 cup of dip.
Ingredients
6 oz. creamy goat cheese
5.3 oz. cup of non-fat, plain Greek yogurt
2 tsp. extra virgin olive oil
1/2 tsp. lemon juice
1/2 tsp. honey
1/4 tsp. minced garlic
1/2 tsp. dried chives
1/2 tsp lemon zest
Salt & Pepper to taste
Directions
- In a food processor or mixing bowl, combine the goat cheese, yogurt, olive oil, lemon juice, honey and garlic together until smooth.
- By hand, fold in the chives and lemon zest and season with salt and black pepper to taste.
Notes
- This dip can be served immediately, but tastes best when made the night before – after the flavors have had a chance to mellow and marry while resting.
- Serve with fresh vegetables, pita chips or toasted naan – or as a side dip with roasted chicken.
