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

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

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

Ingredients

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• 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

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Instructions

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.