Green Goddess Dip with Yarra Valley Cheese Fresh Goats Cheese
1 x 120g Yarra Valley Cheese Fresh Goats Cheese
1/2 cup sour cream
1/2 cup packed flat-leaf parsley leaves
2 tblsp snipped chives
1 tblsp tarragon leaves
2 tblsp extra virgin olive oil
2 tsp fresh lemon juice
2 tsp fresh lime juice
2 oil-packed anchovies (optional)
Salt and fresh ground pepper
1 heaped tblsp of roasted chopped pistachios or almonds
Assorted vegetables for dipping, such as sliced radishes, celery, carrot, cucumbers and steamed asparagus spears.
In a blender, combine the parsley, chives, tarragon and the olive oil to create a green, herby oil. Remove a tablespoon of the mixture and set aside.
Add the Yarra Valley Cheese Fresh Goats Cheese and sour cream, lemon juice, lime juice and anchovies (if desired) and puree until smooth. Season the dip with salt and pepper.
Drizzle with the green, herby oil and top with roasted nuts. Serve with the vegetables.
You may also like
YVC BLT (bacon, lettuce, tomato) Sandwich with Herby Cow Note: want to make your BLT that little extra special? On the bottom layer of bread, instead of the Spicy Cow mixture, spread generously with your favourite smokey bbq sauce or tomato relish. This means...read more
Lamb Kofta with Whipped Herby Cow Ingredients 8 small pita bread 1/2 cup smashed peas, blanch peas then smash with the back of a spoon handful of rocket Lamb Koftas 600g lamb mince 1 brown onion, grated 3-4 cloves of garlic, crushed 2 tsp ground cumin 2 tsp...read more
Fresh Goats Cheese, Spring Vegetable & Orecchiette Salad Ingredients 400g orecchiette pasta 120g asparagus, cut into 5cm lengths 100g fresh peas 2-3 zucchini, julienned 1 cup fresh basil leaves 1 cup fresh mint leaves zest & juice of 1 lemon 1/4 cup basil...read more