Green Goddess Dip with Yarra Valley Cheese Fresh Goats Cheese

Prep: 15 mins


    • 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.


    • 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.
Fresh Goats Cheese 120g


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