Fresh Goat Cheese, Olive & Rosemary Dip



2 (4 oz) Fresh French goat cheese logs

  • 2 teaspoons chopped fresh rosemary
  • 2 chopped scallions
  • 1/4 cup pitted Kalamata olives
  • 1/2 cup nonfat Greek yogurt
  • 3 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pita chips and vegetables to serve



  1. 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.
  2. 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.