Provencal Goat Cheese Dip

Savory, Sophisticated, Easy and Delicious Dip from the Provence Region of France

Michael Crozier
Michael Crozier, Yahoo! Contributor Network
Dec 23, 2010 "Share your voice on Yahoo! websites. Start Here."
Creamy and savory with a subtle and sophisticated flavor, this dip from the Provence region of France is so simple to make and takes just 5 minutes.
Category
Appetizers and Snacks, Breakfast and Brunch, Sauce
Cuisine
French
Main Ingredients
Quick and Easy
Prep Time
 5 min
Total Time
 5 min

Ingredients

Serves 8
24 oz goat cheese (usually comes in 12 oz logs)
1/2 cup olive oil
3 tbsp dry white wine
6 cloves garlic cloves - minced
1/4 cup scallions - green tops only - chopped
1/2 cup sun-dried tomatoes - softened and finely chopped
1/4 cup mushrooms - sauteed in butter and finely chopped
1/4 cup black olives - pitted and finely chopped
3 tbsp tarragon leaves - fresh finely chopped or dried
3 tbsp basil leaves - fresh finely chopped or dry
1 tbsp oregano - fresh finely chopped or dry
1 tbsp black pepper
Print Recipe

Directions for Provencal Goat Cheese Dip

1
Combine Goat Cheese, Olive Oil and White Wine With Herbs and Spices
Mix goat cheese, olive oil and white wine. Add tarragon, basil, oregano, garlic cloves and black pepper and mix until herbs are thoroughly blended into the cheese.
2
Add Sun Dried Tomatoes, Scallions, Olives and Mushrooms
Fold in tomatoes, scallions, olives and mushrooms and gently mix until ingredients are blended in. Serve at room temperature with French bread, sausages or vegetables. A dry red or white French wine goes superbly with this dip.
Tip
Soften sun dried tomatoes by soaking in boiling water for 15 minutes before chopping. You can also soften sun-dried tomatoes by keeping them in a jar of water, wine or olive oil for several days before use.

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