Whipped Goat Cheese and Pomegranate Dip
Ingredients
- 200g goat cheese
- 100g cream cheese (softened)
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 2 tbsp homemade pomegranate molasses (see recipe)
- Flaky salt, to taste
- Fresh mint leaves, for garnish
- Pomegranate arils, for garnish
- Pistachios or pecans, roughly chopped, for garnish
Method
- In a food processor, combine goat cheese, cream cheese, and 2 tbsp of olive oil. Blend until smooth and creamy. Adjust seasoning with a pinch of flaky salt if you like.
- Transfer the whipped cheese to a serving plate or shallow bowl, spreading it into a smooth layer with the back of a spoon. I like to make sure that when spread the dip on a plate, I create lots of beautiful ridges and valleys for the pomegranate molasses and oil to ‘pool’ in
- Drizzle the homemade pomegranate molasses and a little extra virgin olive oil over the top.
- Garnish with fresh mint leaves, pomegranate arils, and chopped pistachios or pecans.
- Sprinkle with flaky salt to finish.
Serving Suggestions
- Serve with warm flatbread, crackers, or vegetable sticks for dipping.
- Pair with a fresh, crusty baguette as part of a grazing platter.
