Goat Cheese & Pesto Dip

1 container of Chavrie soft goat cheese
1/4-1/2 c. pesto (I like Classico)
1/2 tomato, chopped
4-5 kalamata olives, sliced

1. Spread goat cheese onto a platter with a knife or spatula
2. Use a spoon to spread the pesto onto the goat cheese
3. Sprinkle the tomato on top of the pesto
4. Sprinkle the olives on top of the tomatoes

You can use anything to dip with, tortilla chips, Tricuits, bagel chips, whatever. The chip is just a vehicle to eat more of the dip.

EAT.

Source

Herbed Goat Cheese Dip

4 oz goat cheese, softened
1 TBS fresh Italian parsley, minced
1/8 tsp salt
dash freshly ground pepper
¼ c olive oil

Put softened goat cheese in a small mixing bowl. Mix well with parsley, salt and pepper. To serve, mound goat cheese in the middle of dipping bowl. Pour olive oil around the cheese. Goat cheese mixture can be made a day head of time. Wrap well with plastic wrap and store in the refrigerator.

Easy Rockin Nachos

1 bag of tortilla chips
1-2 c. shredded cheddar cheese
4-6 oz. sour cream
1/2 c. jalapeños, chopped in half

1 cookie sheet
tin foil
1 dinner plate

Pre-heat oven to 350 degrees. Line cookie sheet with tin foil. Spread one layer of chips over the tin foil, top with cheese. Bake at 350 for about ten minutes. While the chips are in the oven put the sour cream and jalapeños into two bowls.

When the cheese has melted take the cookie sheet out of the oven and carefully slide the tin foil off the sheet and onto the plate. For some reason, the tin foil doesn't stay hot when you remove it from the cookie sheet so it's pretty easy to get the nachos from the hot cookie sheet to the cool plate.

Now you've got a plate of nachos lined with foil. The cookie sheet should be clean and when you're done eating the plate should still be clean to (providing you don't eat so fast that the foil rips). Either way I usually wash the plate afterward just in case. The cookie sheet I just throw back in the oven until next time.

Source: My own invention

Fast and Yummy Taco Dip

16 0z. sour cream
1 packet taco mix
1 package pre-packed lettuce, chopped
1 tomato, chopped
8 oz. cheddar cheese
1 bag tortilla chips

In a bowl mix the sour cream with the taco mix. Once it's well-blended, spread it into the bottom of an baking dish. The size of the dish doesn't matter too much as long as it's not too small (like a loaf pan) or too big (like...I dunno...a big pizza dish).

Once the sour cream and taco mixture is spread evenly onto the bottom of the dish, layer evenly the tomatoes, lettuce and cheese. Open the bag of chips and enjoy. Or, if you're feeling benevolent, wait until the party arrives to open the bag of chips.

For a different taste, you can add jalapeños, green peppers or black olives.

This is no bake and it only takes about 30 minutes to throw the whole thing together.

Source: Kraft.com