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Green Goddess Goat Cheese Dip


6 to 8

prep time:

10 mins

Total time:

10 mins




  • Vermont Creamery Classic Goat Cheese

    8 ounces

  • ¾ cup frozen peas, thawed

  • ¼ cup extra-virgin olive oil, plus more for garnish,

  • zest of 1 lemon, about 2 teaspoons

  • ½ serrano pepper

  • 1 ½ clove garlic, peeled

  • 1 cup flat-leaf Italian parsley leaves, roughly chopped

  • ½ cup basil leaves, roughly chopped

  • ¼ cup fresh dill, roughly chopped, plus sprigs for garnish

  • 2 tablespoons fresh tarragon, roughly chopped

  • 2 tablespoons fresh chives, finely chopped

  • ½ teaspoon kosher salt, plus more for garnish

  • ½ tsp fresh cracked pepper, for garnish

  • Assorted crunchy vegetables for dipping such as baby carrots, blanched asparagus, snap peas, radishes, little gems and cucumber slices


  1. Combine all ingredients except pepper and vegetables in blender; blend until smooth. If too thick, add 1 tablespoon water at a time until desired consistency. Taste and adjust seasonings. (You can make dip a day ahead of time. Transfer to container, press plastic wrap directly on surface of dip to prevent oxidation and refrigerate until ready to serve.)
  2. To serve, transfer dip to shallow serving bowl; garnish with extra drizzle of olive oil, a few torn sprigs of dill and pepper. Place bowl on serving platter; arrange vegetables around dip. Serve immediately.