Download & Print Recipe.

1 c. plain yogurt (goat, sheep’s milk or Greek)
½ c. Herb de Provence chevre
3 T. chopped fresh dill
2 T. chopped fresh mint
3 T. chopped fresh parsley
2 green onions, chopped fine
1 T. lemon juice
Salt & pepper to taste

1. Mix yogurt and chevre in a medium bowl until fully combined and texture becomes loose.
2. Add all remaining ingredients and mix thoroughly.
3. Chill for at least 2 hours before serving.
4. Serve with crackers or vegetables.