Fresh Goat Cheese, Olive & Rosemary Dip

Makes 4 servings.


  • 2 (4 oz.) fresh French goat cheese logs
  • 2 tsp. chopped fresh rosemary
  • 2 chopped scallions
  • 1/4 c. pitted Kalamata olives
  • 1/2 c. nonfat Greek yogurt
  • 3 Tbsp. water
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Pita chips and vegetables to serve


Crumble the cheese into pieces, and add into the bowl of a food processor, along with remaining dip ingredients. Purée for 30 seconds to 1 minute, and then scrape down the sides of bowl with a spatula. Blend again until achieving a smooth consistency.

Transfer to a bowl, garnish with olives and rosemary, if desired, and serve with pita chips and vegetables.

*Chèvre substitutes: French spreadable chèvre, fresh crottin or goat feta.


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Photo & recipe courtesy of Goat Cheeses of France