I love vegetable dips. Everything about them.
You can be at any kind of summer party surrounded by the most awkward collection of people – try your questionably twice removed uncle, ex-boyfriend’s latest gf, that guy you ‘forgot’ to call back…3 months ago…take your pick kids.
But put that same group around a big bowl of dip – and voila! BFF’s. All the sudden everyone has something delicious in common and a fabulous conversation starter (aka what an amazing cook this dip creator must be!). You just saved WW3.
Ok but seriously, so true?? At a party, the dip tray is one of the first places (Ok, second to the bar.. but that’s unfair competition) places where people migrate to. They chat, meet new friends, and chow down while the party gets started. That’s why I LOVE having a killer dip!
We all know the usual suspects – spinach dip, artichoke dip, hummus, guacamole… but I really wanted to create something different than you normally see. This dip is the perfect combo of creaminess, tang, spice, and coolness. The base is goat cheese, then I added in artichoke hearts, roasted red pepper (thats where you get the red hue from), little garlic, fresh herbs like chives, parsley and basil, a hint of lemon and a few splashes of hot sauce.
This takes 15 minutes, 10 depending on how quick you can chop the herbs! You literally just put all the ingredients in a food processor and push process :) Super easy. I served mine with chopped vegetables but this would be just as tasty on some toasted crusty bread for bruschetta.
For those with lactose intolerance that can tolerate goat cheese (its one of the easiest tolerated cheeses), just swap in some dairy free sour cream for the regular sour cream.
Yields about 2 cups
This can be made ahead and refrigerated up to 2 days in advance.
- 8 oz. mild soft goat cheese
- 1/2 cup reduced fat sour cream (or dairy sour cream)
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1 roasted red pepper (you can use jarred, estimate slices equivalent to one red pepper, OR roast your own in the oven)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 tablespoon minced basil
- few dashes hot sauce to taste
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- In a food processor, add goat cheese, sour cream, olive oil, lemon juice, lemon zest, roasted red pepper, parsley, chives, basil, hot sauce, salt, and pepper; process until smooth. Season to taste with additional hot sauce, salt and pepper. Serve immediately or store in the refrigerator.