Creamy Goat Cheese Dip with Warm Olives
Ingredients
The dip
-
250-300
g
softened plain goat cheese
-
2
tbsp
plain Greek yogurt
-
1
tbsp
olive oil
-
½
cup
softened plain cream cheese
-
a pinch
salt
The warm olives
-
2
tbsp
olive oil
-
2
large
garlic cloves, sliced thin
-
½
tsp
cumin seeds
-
1½
cups
pitted green olives, halved
-
¼
tsp
chili flakes
-
2
pieces
lemon peel (2 inch pieces)
-
2
pieces
orange peel (2 inch pieces)
-
1
wedge
lemon
Garnishes
-
2
tbsp
chopped pistachios
-
3
tbsp
pomegranate seeds
-
zest of half
an orange
For the crostini
-
1
baguette
cut into ½ inch pieces
-
as needed
tbsp
olive oil
Instructions
- Preheat the oven to 400°F, cut the baguette into slices, brush with olive oil, and bake until crisp.
- In a food processor, blend goat cheese, cream cheese, yogurt, olive oil, and salt until smooth.
- In a pot, heat olive oil and sauté sliced garlic until browned, then remove garlic and keep oil.
- Add cumin seeds to the pot, then add olives, chili flakes, lemon and orange peels, and warm through.
- Spread the whipped goat cheese in a bowl, top with the olive mixture, and garnish with crispy garlic, pistachios, and pomegranate seeds.
- Serve with crostini.
Nutrition Facts (estimated)
Servings
4-6
Calories
369
Total fat
27.8g
Total carbohydrates
20.2g
Total protein
13.3g
Sodium
509.2mg
Cholesterol
39.5mg
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