Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lemony Goat Cheese Dressing

Ben Fink

Servings: Yields 3/4 cup.

I love this dressing with baby spinach or romaine lettuce and garlicky croutons.


  • 3 to 4 oz. soft fresh goat cheese  
  • 1/3 cup half-and-half; more as needed
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. finely grated lemon zest

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 60
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 150
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 3


  • In a small bowl, crumble the cheese and mash it with a fork until smooth. Add the half-and-half 1 Tbs. at a time, mixing and mashing the cheese with the fork. Stir in the salt, pepper, and lemon zest. Cover and refrigerate for up to 30 minutes. Stir before serving and thin with more half-and-half if needed.


Rate or Review


  • FSO | 02/12/2010

    This dressing is ok, but not really great. Its flavor falls flat, missing that wonderful tang of both goat cheese and lemon. I might try modifying it, either by using feta (less creamy texture, unfortunately) or dressing the greens first with fresh lemon or vinegar.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks