The appetizer queen is back at it and ready to share a beautifully fresh, absolutely crave-able recipe you’ll want to make every week for the rest of summer.
This herby olive goat cheese yogurt dip has a creamy, tangy whipped base, complemented by fresh, briny, spicy, and sweet toppings that create the most delicious bite. I mean, just LOOK at gorgeous colors! I basically decorated this dip with all of my fav things, and I’m not mad about it.
The best part? It takes just about 5-10 minutes to make, so it’ll be ready by the time your first guest rings the doorbell. Bring it to a party or cookout, or just enjoy a fun, high-protein snack to brighten your week.
Everything you’ll need to make this goat cheese yogurt dip
It’s creamy, it’s savory, it’s fresh, and it’s made with super simple ingredients in just 5-10 minutes. Here’s what you’ll need:
- Yogurt: be sure to use plain, whole-milk Greek yogurt that’s nice and thick. You’ll get a sneaky high amount of protein from the yogurt!
- Goat cheese: you’re going to love the tang of goat cheese.
- Produce: we’re adding fresh lemon juice and garlic into the blended dip, then topping it with fresh parsley and dill.
- Calabrian chile paste: this spicy, slightly fruity paste adds SUCH a lovely depth to the dip.
- Olives: feel free to use any olives you’d like for salty, briny flavor! I love Castelvetrano olives.
- Honey: a tiny bit of honey balances the tang and spicy flavor.
Add a little crunch
I love topping the dip with toasted slivered almonds for a yummy crunch. There are two ways to toast your almonds:
- Stovetop method: Add almonds to a pan and place over medium heat, stirring occasionally for 2-5 minutes until almonds are slightly golden brown. Remove from heat and allow to cool before adding them to the dip.
- Oven method: Preheat the oven to 350 degrees F. Place almonds on a baking sheet in a single layer. Bake for 6 to 8 minutes until fragrant and golden brown, stirring once halfway through baking. Watch carefully so that the nuts do not burn!
Easily keep the dip nut-free by omitting the almonds.
Looking for an extra kick of heat?
Feel free to swap the honey for hot honey! Store-bought is great, but you can also make it yourself:
- Add honey and 1/2 teaspoon of red pepper flakes or hot sauce to a small microwaveable bowl.
- Microwave for 10-15 seconds until honey is slightly bubbling.
- Let it cool, then add it to the recipe!
Herby goat cheese yogurt dip in 3 steps
- Whip the yogurt base. Add the yogurt, goat cheese, lemon juice, and garlic to a food processor, and process until smooth. Add a little salt and pepper, process again, and then add it to a shallow dipping bowl.
- Spice it up. Top the dip with the chile paste and use a spoon to swirl it into the top for a pretty look.
- Garnish & serve. Evenly top it with the rest of the garnishes and serve!
Our favorite ways to enjoy this dip
- Dip pita chips, crackers, pretzels, or fresh-cut veggies
- Add a scoop to burgers, sandwiches, or wraps to use it as a “sauce”
- Top toasted bread or crostini for a simple yet elevated appetizer
How to store goat cheese yogurt dip
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. Mix it well before enjoying it from the fridge!
More delicious dip recipes to try
- Whipped Feta Yogurt Dip with Hot Honey, Basil & Toasted Almonds
- High Protein Cottage Cheese Giardiniera Dip
- Spicy Roasted Red Pepper Feta Dip
- Easy + Cheesy Southwest Bean Dip
- Avocado Strawberry Mango Salsa
Get all of my dip recipes here!
I hope you love this herby goat cheese yogurt dip! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Herby Olive Goat Cheese Yogurt Dip
Ingredients
- Goat Cheese Yogurt:
- ¾ cup plain whole-milk Greek yogurt
- 4 ounces goat cheese
- 1 tablespoon fresh lemon juice
- 1 clove garlic, roughly chopped
- Kosher salt and freshly ground pepper
- Toppings:
- 1 tablespoon calabrian chile paste
- ⅓ cup roughly chopped olives (I like Castelvetrano)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon honey
- Toasted slivered almonds
Instructions
- Make the whipped goat cheese yogurt: add yogurt, goat cheese, lemon juice, and garlic to the bowl of a food processor. Process until smooth and well combined, scraping down the sides as necessary. Add a pinch of salt and pepper to taste and process once more. Add to a shallow bowl that’s great for dipping.
- Top the dip with calabrian chile paste and gently use a spoon to swirl it into the top. Evenly sprinkle with olives, parsley, dill, then drizzle with honey and finish with toasted almonds. Serve with pita chips or crackers and enjoy.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
