I love vegetable dips. Everything about them.
You can be at any kind of summer party surrounded by the most awkward collection of people – try your questionably twice removed uncle, ex-boyfriend’s latest gf, that guy you ‘forgot’ to call back…3 months ago…take your pickkids.
But put that same group around a big bowl of dip – and voila! BFF’s. All the sudden everyone has something delicious in common and a fabulous conversation starter (aka what an amazing cook this dip creator must be!). You just saved WW3.
Ok but seriously, so true?? At a party, the dip tray is one of the first places (Ok, second to the bar.. but that’s unfair competition) places where people migrate to. They chat, meet new friends, and chow down while the party gets started. That’s why I LOVE having a killer dip!
We all know the usual suspects – spinach dip, artichoke dip, hummus, guacamole… but I really wanted to create something different than you normally see. This dip is the perfect combo of creaminess, tang, spice, and coolness. The base is goat cheese, then I added in artichoke hearts, roasted red pepper (thats where you get the red hue from), little garlic, fresh herbs like chives, parsley and basil, a hint of lemon and a few splashes of hot sauce.
This takes 15 minutes, 10 depending on how quick you can chop the herbs! You literally just put all the ingredients in a food processor and push process 🙂 Super easy. I served mine with chopped vegetables but this would be just as tasty on some toasted crusty bread for bruschetta.
For those with lactose intolerance that can tolerate goat cheese (its one of the easiest tolerated cheeses), just swap in some dairy free sour cream for the regular sour cream.
Ingredients :
- 8 oz. mild soft goat cheese
- 1/2 cup reduced fat sour cream (or dairy sour cream)
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1 roasted red pepper (you can use jarred, estimate slices equivalent to one red pepper, OR roast your own in the oven)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon minced basil
- few dashes hot sauce to taste
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
How to Make Spring Goat Cheese Vegetable Dip :
In a food processor, add goat cheese, sour cream, olive oil, lemon juice, lemon zest, roasted red pepper, parsley, chives, basil, hot sauce, salt, and pepper; process until smooth. Season to taste with additional hot sauce, salt and pepper. Serve immediately or store in the refrigerator.
Spring Goat Cheese Vegetable Dip Tips
Use fresh goat cheese – Choose a soft, tangy goat cheese for smooth blending and vibrant flavor.
Choose seasonal spring vegetables – Think snap peas, radishes, baby carrots, asparagus, and cucumbers.
Incorporate lemon zest and juice – Lemon balances the richness of goat cheese and adds springy zing.
Thin with milk or olive oil if needed – Add small amounts to reach your desired consistency.
Serving Tips : Serve with a colorful crudité platter – Aim for vibrant color contrast for visual appeal.
Frequently Asked Questions (FAQ)
Can I use a different cheese instead of goat cheese?
Yes! Cream cheese, feta, or ricotta are good alternatives, though they’ll change the flavor and texture slightly.
Can I use dried herbs instead of fresh?
Fresh herbs are best for a spring dip, but if needed, use 1/3 the amount of dried herbs, as they are more concentrated.
What vegetables pair best with this dip?
Great options include radishes, carrots, cucumbers, cherry tomatoes, asparagus, snap peas, and bell pepper strips.
How do I make the dip smoother?
Blend longer and add a bit of milk, olive oil, or Greek yogurt to thin and smooth it out.
What can I serve this dip with besides raw vegetables?
Try pita chips, crackers, baguette slices, pretzels, or as a spread on sandwiches or wraps.
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Spring Goat Cheese Vegetable Dip
Course: Appetizers, Dip, SnackCuisine: American, Mediterranean-inspiredDifficulty: Easy6
servings10
minutes120
kcalThis Spring Goat Cheese Vegetable Dip is a creamy, tangy blend of soft goat cheese, fresh herbs, lemon, and optional yogurt—perfectly paired with crisp spring vegetables for a refreshing, seasonal appetizer.
Ingredients
8 oz. mild soft goat cheese
1/2 cup reduced fat sour cream (or dairy sour cream)
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 roasted red pepper (you can use jarred, estimate slices equivalent to one red pepper, OR roast your own in the oven)
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon minced basil
few dashes hot sauce to taste
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper, plus more to taste
Directions
- In a food processor, add goat cheese, sour cream, olive oil, lemon juice, lemon zest, roasted red pepper, parsley, chives, basil, hot sauce, salt, and pepper; process until smooth. Season to taste with additional hot sauce, salt and pepper. Serve immediately or store in the refrigerator.
Notes
- Goat Cheese: Choose fresh, soft goat cheese for the smoothest texture. A log-style chèvre works great.
- Lemon Juice/Zest: Brightens the flavor and adds a fresh springtime zing. Always use fresh lemon juice if possible.
- Adjusting Texture: For a thinner dip, mix in a little milk, olive oil, or lemon juice gradually.
- Best with: Radishes, cucumbers, snap peas, carrots, blanched asparagus, and crusty bread.
- Versatile Uses: Also works well as a sandwich spread, bagel topper, or filling for veggie wraps.
