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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

Reviews (1 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.

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