Prep: 15 mins

ingredients

• • 1 x 120g Yarra Valley Cheese Fresh Goats Cheese
  • 1/2 cup sour cream
  • 1/2 cup packed flat-leaf parsley leaves
  • 2 tbsp snipped chives
  • 1 tbsp tarragon leaves
  • 2 tbsp 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 tbsp of roasted chopped pistachios or almonds
  • Assorted vegetables for dipping, such as sliced radishes, celery, carrot, cucumber, and steamed asparagus spears.

method

• • 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.