Texas Farmers MarketMarket Recipe: Roasted Poblano Chevre Vegetable Dip
Roasted Poblano Chevre Vegetable Dip
By Market Chef Maggie Perkins
16 oz plain greek yogurt
4 oz chevre
3 medium tomatoes, chopped
6 small pickling cucumbers, skins
3-4 roasted poblano peppers, chopped
1 bunch thai basil, chopped
4 oz chevre
3 medium tomatoes, chopped
6 small pickling cucumbers, skins
3-4 roasted poblano peppers, chopped
1 bunch thai basil, chopped
Combine the ingredients and mix well. Season with salt, to taste. Serve chilled.
Photos by Maggie Perkins
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