whipped goat cheese and pistachio pesto dip

This savoury goat cheese dip is whipped with tangy cream cheese and whipping cream for a light and airy texture that makes a wonderful pairing with the rich and nutty pistachio pesto.


    For pistachio herb pesto:
  • ½ cup unsalted shelled pistachios
  • ⅓ cup packed fresh basil
  • ⅓ cup packed fresh mint
  • ⅓ cup packed fresh parsley
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ½ cup olive oil

  • For goat cheese dip:
  • 6 oz brick-style plain cream cheese
  • 5 oz goat cheese
  • ¼ cup 35% whipping cream

  • For serving:
  • ½ cup microgreens
  • ¼ cup capers
  • 2 pkg raincoast crisps® wild blueberry and almond


  • For pistachio herb pesto:
  • STEP 1: In food processor, pulse together pistachios, basil, mint, parsley, lemon juice and zest, garlic, salt and pepper until coarsely ground. Drizzle in olive oil; pulse until smooth.

  • For goat cheese dip:
  • STEP 1: Using electric mixer, beat cream cheese until smooth. Beat in goat cheese and cream until smooth and creamy.

  • For serving:
  • STEP 1: Spread dip over bottom of shallow rimmed serving plate. Dollop pesto over dip. Scatter microgreens and capers over top. Serve with raincoast crisps® wild blueberry and almond.

Arugula, basil, pea, broccoli or sunflower microgreens all work well for garnishing.

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