- Posted in: Dips & Spreads
- Time:
- Yield: 8 servings
- Print Recipe
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.
- Pairs with:
- raincoast crisps® wild blueberry and almond
Ingredients
- 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
- 6 oz brick-style plain cream cheese
- 5 oz goat cheese
- ¼ cup 35% whipping cream
- ½ cup microgreens
- ¼ cup capers
- 2 pkg raincoast crisps® wild blueberry and almond
For goat cheese dip:
For serving:
Directions
- 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.
NOTE
Arugula, basil, pea, broccoli or sunflower microgreens all work well for garnishing.
