Ingredients
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Vermont Creamery Classic Goat Cheese
8 ounces
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¾ cup frozen peas, thawed
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¼ cup extra-virgin olive oil, plus more for garnish,
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zest of 1 lemon, about 2 teaspoons
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½ serrano pepper
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1 ½ clove garlic, peeled
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1 cup flat-leaf Italian parsley leaves, roughly chopped
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½ cup basil leaves, roughly chopped
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¼ cup fresh dill, roughly chopped, plus sprigs for garnish
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2 tablespoons fresh tarragon, roughly chopped
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2 tablespoons fresh chives, finely chopped
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½ teaspoon kosher salt, plus more for garnish
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½ tsp fresh cracked pepper, for garnish
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Assorted crunchy vegetables for dipping such as baby carrots, blanched asparagus, snap peas, radishes, little gems and cucumber slices
Directions
- 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.)
- 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.
