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Goat Cheese and Herb Dip

8 ounces soft fresh goat cheese (such as Montrachet)

3 tablespoons olive oil

3 tablespoons plain yogurt

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh Italian parsley (flat leaf)

1 tablespoon chopped fresh cilantro

1 teaspoon chopped fresh mint

1 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh rosemary

Salt and freshly ground pepper to taste

Toasted baguette slices

Assorted raw vegetables

1. Blend goat cheese, oil and yogurt in processor until smooth. Transfer to small bowl. Mix in the herbs. Season dip to taste with salt and pepper.
2. Cover and refrigerate until dip is cold and flavors blend, about 3 hours. (Can be made 1 day ahead. Keep chilled.)
3. Serve dip with toasted baguette slices and raw vegetables.

Makes about 1 1/2 cups.