Summer is the perfect time for dipping. Dipping ice cream, dipping into the pool, and dipping fruits, veggies, and chips.
I love having an arsenal of easy dips to whip up as a quick, cool lunch on the weekend or an afternoon snack or speedy appetizer.
This dip is everything I love about this time of year, made in minutes, and the perfect option for these Late July Sea Salt chips or any variety of veggies!
I love having hot dips or more hearty items during fall and winter (basically, football season) because those dips often stand in for meals while we’re watching the game.
But in summer, I want something lighter – brighter – and most importantly, cold.
This dip honestly takes minutes to make!
I took a couple containers of Stonyfield plain greek yogurt and stirred in some salt, pepper, a few spoonfuls of pesto, and crumbled goat cheese.
That’s it! So easy, so delicious, so perfect with chips and veggies on a hot summer day.
Pesto and Goat Cheese Greek Yogurt Dip
Looking for a new dip to serve poolside or before dinner for friends and family? Try this new spin on a yogurt dip - full of summer flavor thanks to the basil, and a little tang from the goat cheese. It takes minutes to make and disappears just as quickly!
- 2 5.3 oz. containers Stonyfield plain greek yogurt
- 2 Tbsp prepared basil pesto (storebought or homemade)
- 1/4 cup goat cheese, crumbled
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- In a medium bowl, mix everything together.
- Chill for at least 10 minutes before serving