Market Recipe: Roasted Poblano Chevre Vegetable Dip

Roasted Poblano Chevre Vegetable DipRoasted 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
Combine the ingredients and mix well. Season with salt, to taste. Serve chilled.
Photos by Maggie Perkins

Comments are closed.