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Goat Cheese Dip with Blueberries and Watercress

Goat Cheese Dip with Blueberries and Watercress

Crisp watercress and the occasional burst of blueberries give this creamy, tangy dip more than a hint of bittersweetness.
By Bryan Picard
goat cheese dip watercress blueberries
Around here this is an absolute crowd-pleaser. Serve as an appetizer on pieces of grilled flatbread and garnish with more watercress.


Goat Cheese Dip with Blueberries and Watercress

  • Author: Bryan Picard
  • Yield: 4 1x
  • Category: Appetizer


  • 125g (4.5 ounces) goat cheese
  • 80g (3 ounces) plain yogurt
  • a small handful of wild blueberries
  • a bunch of watercress
  • 1 tablespoon olive oil
  • sea salt + ground black pepper
  • a few grilled flatbreads or toast


  1. Mix the goat cheese and yogurt in a food processor or whisk in a bowl until smooth.
  2. Pour in a plate or a bowl and top with blueberries and watercress leaves.
  3. Season with a small pinch of salt and a few cracks of black pepper.
  4. Drizzle with olive oil and serve with flatbreads or toast and more watercress on the side.

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