CHEVRE DIP

By jarren

Ingredients

• 16 ounces goat cheese
• 2 tablespoons fresh basil
• 1/4 cup sun-dried tomatoes in oil, drained*
• 1/2 package frozen chopped spinach, squeezed and drained*
• Zest from 1 lemon
• 2 teaspoons freshly ground black pepper
• 1/2 cup extra virgin olive oil
• Green or kalamata olives

Preparation

Step 1

In food processor, combine all ingredients except olive oil. Add oil a little bit at a time until all mixed in. Garnish with sun-dried tomato slivers. Keep spinach and sun-dried tomatoes coarsely chopped.