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?

The Palette. Sun-dried tomatoes, goat cheese, bacon, yogurt, basil, oregano and tarragon.

The Palette. Sun-dried tomatoes, goat cheese, bacon, yogurt, basil, oregano and tarragon.

 

 

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. 

I serve with gluten free crackers. My two favorites featured here at Pecan Nut Thins, and Back to Nature Multi-Seed.

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