You might have notice by now, that I am a huge fan or dip… And bacon. So this recipe is an organic fit for ATC. This dip is perfect for year round. I love it especially in the summer and fall when I can readily grab the herbs fresh out of my garden. I also love to serve this dip for Thanksgiving and winter holidays. It’s very easy to make, and it is such a crowd pleaser. The fresh herbs give a nice balance to the salty bacon. And it’s bacon, IN a dip… Does it get any better?
Sun-dried Tomato Bacon Goat Cheese Dip
- 8 oz goat cheese, plan and soft.
- 3 pieces of cooked bacon, crumbled.
- 6 oz plain yogurt. I use sheep yogurt.
- 1/2 cup sun-dried tomatoes
- handful of basil, tarragon and oregano.
- salt and pepper to taste.
Let goat cheese get to room temperature. Place yogurt, goatcheese, herbs and bacon in a blender or food processor. I have a Vitamix, which works great. If you are not sure how strong your blender is, try a food processor. Mix on medium and then on high for about a minute. Season with salt and pepper to taste. Garnish with extra basil. Serve room temperature.