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Crudites with Goat Cheese Dip

This goat cheese is almost light as air, thanks to the food processor.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Richard Jung

Source: Martha Stewart Living, April 2005


  • 6 ounces goat cheese (3/4 cup)
  • 1/4 cup ricotta cheese
  • 1 tablespoon white-wine vinegar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 endive, leaves separated
  • 1 bunch radishes, halved if large


  1. Blend goat cheese, ricotta, vinegar, salt, a pinch of pepper, the sugar, and oil in a food processor or blender until smooth. Transfer dip to a serving bowl; season with pepper. Serve with endive and radishes.

Cook's Notes

Dip can be refrigerated, covered, up to 4 days.

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