Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Creamy Herb Goat Cheese Dressing

on May 7, 2014


To be perfectly honest really good bleu cheese can be expensive, so on my budget, I have to improvise a little. Here I made a Creamy Herb Goat Cheese Dressing and it was just as good if not better. I started by marinating a London broil. It’s nice and lean, sliced really thin, it works perfectly over a simple arugula salad with sweet grape tomatoes and sliced red onions.


Garlic Chives

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Chives (2)


thyme (2)


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grape tomatoes

Red Onion




Prep Time: 10 minutes
Total Time: 10 minutes
Yields: approx. 8 ounces
Equipment: 10-cup food processor

4 ounces of goat cheese, room temperature
1/4 cup of heavy cream
1 tablespoon of garlic chives, finely chopped (substitute regular chives)
1 teaspoon of thyme leaves, finely chopped
1 teaspoon of fresh lemon juice (1 good squeeze)
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Directions For Goat Cheese Dressing:
In a food processor add softened goat cheese, garlic chives, thyme, fresh lemon juice, heavy cream, Kosher salt, and fresh ground black pepper. Pulse until the dressing comes together. You want the dressing to be creamy with small chunks of the goat cheese, running throughout. Transfer to an 8-ounce jelly jar with a tight-fitting lid. Store in the refrigerator.

Directions For Steak Marinade:
In a large plastic resealable zip-lock baggie add 3 cloves of minced garlic, 1/3 of a cup of olive oil, 1/4 cup of red wine vinegar, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper. Transfer to the frig for 2 hours. After 2 hours allow the meat to come back to room temperature before grilling.

To serve, I like to arrange the grilled thinly sliced steak over the top of an arugula salad with sweet grape tomatoes, and thinly sliced red onions.  Top with my Creamy Herb Goat Cheese Dressing over the top.


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