Goat Cheese Dip

Pâté de Formage de Chèvre (French)

Makes 1 1/4 cups (6 ml)

It is hard to fine strong goat cheese in Oregon.

We ask and taste all the time in supermarkets and outdoor open markets.

Still looking.

I

Garlic and Herb Goat Cheese Dip

Pâté d'Ail et de Formage de Chèvre

aux Herbes Fraîches

Best to refrigerate several hours or overnight after combining the ingredients. 

5–6 oz (150 to 180 g) goat cheese 
⅔ cup (150 ml) Greek yogurt 
3 green onions, chopped 
1 Tbs. (15 ml) each: chopped fresh parsley and basil or each 1 tsp./15 ml dried  
1 large or 2 small garlic cloves 
sea salt (option) and freshly ground black pepper

1. Place all ingredients in a blender. Pulse 1–2 minutes until well combined but not completely pureed. 
2. Refrigerate to allow flavors to blend. 

-adopted from WholeFoods market

II

Goat Cheese and Herb Dip

Pâté de Formage de Chèvre

aux Herbes Fraîches

8 ounces (225 g) soft goat cheese

3 Tbs. (45 ml) each: olive oil and organic plain yogurt

2 Tbs. (30 ml) each chopped: chives and parsley

1 Tbs. (15 ml) each chopped: cilantro, mint, and thyme

1/2 tsp. (2,5 ml) chopped rosemary

1 Tbs. slightly chopped edible flowers* for color
toasted baguette slices
assorted raw vegetables

1. Blend goat cheese, oil, and yogurt until smooth.
2. Mix in herbs and flowers.
3. Cover and refrigerate until dip is cold, about 3 hours.
4. Serve with toasted baguette and raw vegetables.

*example: the purple lemon thyme, for other types of flowers, see "Nutritional Information: Edible Flowers"  
 http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html