This is a quick, easy and versatile dip that features goat cheese, fresh herbs and a little kick of dijon mustard. Just throw it into the food processor and enjoy!
5 ounces of goat cheese, in log form
1 bunch of fresh oregano (roughly 3/4 cup)
1 big bunch of fresh parsley (roughly 1 cup)
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
1.5 Tbsp water
Add all ingredients to the food processor and pulse.
Pause to scrape down the sides, and pulse again until smooth.
You will want to wash and dry your fresh herbs before putting them into the food processor. You don’t need to cut the stems off the herbs, but you may prefer to (it can cut down on some bitterness).
Also, you may want to cut back on the quantity of the herbs, and then adjust to taste. I like a really bright, herby flavor but it can overpower the delicate flavor of the goat cheese.
If you have trouble finding a 5 oz. log of goat cheese, you can adjust to use a 4 oz. package (just cut back slightly on the other ingredients — again, taste and then add more to the food processor so it’s just the way you like it!).