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Goat Cheese Dip with "Primary" Crudites


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Goat Cheese Dip with Primary Crudites 0 Picture


  • 5 1/2 ounces soft mild goat cheese (such as Montrachet)
  • 2 tablespoons olive oil
  • 3 tablespoons chopped radishes
  • 2 tablespoons chopped green onion tops
  • 1/2 pound green beans, trimmed
  • 1 15-ounce can baby corn, drained
  • 1 radish bunch, tops left on
  • French bread baguette slices
  • Additional chopped radishes
  • Additional chopped green onion tops


Servings 4


Step 1

Blend cheese, oil and generous amount of pepper in processor until smooth. Add 3 tablespoons chopped radishes and 2 tablespoons chopped green onion tops and just blend in. Transfer to bowl. Blanch green beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water. Drain well and pat dry. (Dip and beans can be prepared 1 day ahead. Cover separately and refrigerate.)

Place dip in center of platter. Surround with green beans, corn, whole radishes and bread. Sprinkle dip with additional chopped radishes and onions.

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