Cheese and Herb Dip

"From Australian Woman's Day Magazine. Suggested you serve with lavash bread crisps. Serving size is suggestive - makes 1 cup."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by januarybride photo by januarybride
photo by twissis photo by twissis
Ready In:
5mins
Ingredients:
9
Yields:
1 cup
Serves:
8
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ingredients

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directions

  • Put all ingredients into a blender or food processor and blend till smooth.
  • Season to taste with salt and pepper.
  • Put into a serving dish and chill and cover until required.

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Reviews

  1. Mmmmm, this is a creamy, dreamy, spicy, herby, wonderful dip!!!! All the flavours play so well together and the texture is wonderful, too! Perfect for veggie dipping! I used the optional red chili pepper, which added a nice heat and thought the goats cheese came through very nicely. THANK YOU SO MUCH for sharing this winner of a recipe with us, Pat! Ill certainly make it often again! Made and reviewed for Went to the Market Tag Game May 2010.
     
  2. The sour cream and two cheeses blended were so flavoursome and creamy even though I had used low fat cream and cream cheese. Since I was omitting the red chile pepper, I added 1/2 red bell pepper diced, a small can of well-drained salmon and some dill in place of the tarragon which I use only rarely and had none on hand. The recipe provides such an excellent creamy blend, that I shall certainly be using it again to make other favourite dips such as spinach dip. Thanks so much for sharing this yummy and versatile recipe, Pat. made for Gimme 5.
     
  3. Very yummy!!! I have it chilling in the fridge as I type. I, like twissis, had to use dried herbs, but not a big deal. In place of the tarragon, I used Italian seasoning. I can't wait to chop up some veggies and enjoy this dip. Made for MAKE MY RECIPE.
     
  4. Made for the *Pet Parade* event, we enjoyed this tasty, easy-fix & ingredient-friendly dip as a late afternoon snack when we were gone most of the dy & I knew our dinner would be late. I made it early in the dy using a reduced fat sour cream & mostly dried herbs. I did not have a red chile & felt it needed *zip* for us, so added 6-8 drops Tobasco which worked well. A generous chill time is ideal for flavors to blend. This dip can also be used as the *base* for an expanded & chunky Mediterranean version by adding diced cucumber, black olives & sun-dried tomato. Thx for sharing this certain to be repeated & get me creative recipe. :-)
     
  5. I really enjoyed this thanks Pat. Pat used dried tarragon (only about 1/4 teaspoon) and it still really came through in the dip. I'd like to try this with the fresh too, but it seems pretty hard to get.
     
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Tweaks

  1. The sour cream and two cheeses blended were so flavoursome and creamy even though I had used low fat cream and cream cheese. Since I was omitting the red chile pepper, I added 1/2 red bell pepper diced, a small can of well-drained salmon and some dill in place of the tarragon which I use only rarely and had none on hand. The recipe provides such an excellent creamy blend, that I shall certainly be using it again to make other favourite dips such as spinach dip. Thanks so much for sharing this yummy and versatile recipe, Pat. made for Gimme 5.
     

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