1 c. sour cream
1 sm. pkg. (3 oz.) cream cheese, at room temperature
1/4 c. (about 2 oz.) crumbled unripened goat cheese, such as Bucheron
3/4 tsp. dill weed
1/4 tsp. each dry sage, dry basil, and dry thyme leaves
1/4 tsp. freshly ground pepper
1 clove garlic, minced or pressed
1/3 c. (3 oz.) crumbled blur-veined cheese

Beat sour cream, cream cheese, goat cheese, dill, sage, basil, thyme, pepper, and garlic until smooth and well blended. Stir in blue- veined cheese. Cover and refrigerate for at least 2 hours or up to 5 days. Makes about 1 3/4 cups.

Three kinds of cheese enrich this sour cream based dip. Make it up to five days before serving; offer with raw green beans or celery sticks.