Lemon Herb Goat Cheese Dip with Confit Garlic
A deliciously creamy mixture of lemon, fresh dill and chives, tangy goat cheese and sweet confit garlic.
Equipment
- food processor or blender
Ingredients
- 4 ounce goat cheese log room temp
- 1/2 cup Plain greek yogurt
- 1 TBSP lemon juice
- 1/2 Of a lemon, zested about 1 TBSP
- 2-3 TBSP chopped dill
- 8 chives
- 4 cloves of confit garlic
- 2 TBSP confit garlic oil
- 1/4 tsp salt
- fresh cracked pepper
- 1/4 tsp honey
- 2 TBSP grated Parmesan cheese
For the confit garlic
- 6-8 cloves of garlic * NOTE *
- 1+ cup olive oil enough to cover the cloves completely
Instructions
To Confit the Garlic
- Preheat the oven to 250 degrees.
- In an oven safe dish, add the peeled garlic cloves and cover the cloves with olive oil. You will need enough oil to submerge the garlic. TIP: I find it best to use a small dish so I don’t have to use as much olive oil.
- Cook the garlic slowly for 1.5-2 hours until the cloves are soft and lightly golden in color. Keep an eye on the garlic so it doesn’t burn. Everyone’s oven cooks differently.
- Once the garlic is softened, allow the oil to cool while you prepare the rest of the dip.
For the lemon herb goat cheese dip
- Into a food processor or blender, add the room temperature goat cheese, Greek yogurt, lemon zest and juice, 4 cloves of confit garlic and the oil, dill, chives and salt and pepper. Pulse the mixture together until smooth, scraping the sides of the bowl as needed.
- Next, add in the honey and Parmesan cheese and pulse again until combined. Check for any additional salt.
- SERVE along side pita chips, veggies or my favorite, sweet potato chips.TIP: I like to refrigerate the goat cheese dip for an hour before serving but you can also serve it room temperature. The flavors will be more intensified when served room temperature.
Notes
*NOTE* You will only use 4 cloves of confit garlic for this dip recipe. If I am going through the trouble of making this special garlic oil, I like to have leftovers for pasta or to use on French bread. If you prefer to only cook the 4 cloves of garlic however, that is totally fine!