Todd English’s Herbed Goat Cheese Dip

I came across this great dip when I wrote the The Figs Table with Todd English in 1998 (Simon and Schuster). Todd rarely used it as a dip but instead dolloped it on pizza, salads, pasta, burgers and swirled it into polenta. Its not only versatile, it’s a snap to make and lasts up to a week.

Todd English’s Herbed Goat Cheese Dip
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Serves: 1 cup
 
Ingredients
  • 1 cup goat cheese or ricotta cheese, at room temperature
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh oregano leaves
  • Kosher salt to taste (depends on saltiness of goat cheese)
  • pinch black pepper
Instructions
  1. Place all the ingredients in a small bowl and mix until well combined. Serve immediately or cover and refrigerate for up to one week.