Description
Creamy goat cheese pairs perfectly with sweet blueberries and peppery watercress. Serve with grilled flatbreads for a simple appetizer.
Ingredients
Units
- 4 oz (125 g) goat cheese
- 3 oz (80 g) 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
Instructions
- Mix the goat cheese and yogurt in a food processor or whisk in a bowl until smooth.
- Pour the mixture onto a plate or in a bowl.
- Top with blueberries and watercress leaves.
- Season with a small pinch of salt and a few cracks of black pepper.
- Drizzle with olive oil and serve with flatbreads or toast and more watercress on the side.
Notes
- For a smoother dip, let the goat cheese sit at room temperature for 30 minutes before mixing.
- Substitute raspberries or blackberries for the blueberries, depending on preference and seasonal availability.
- Store leftover dip in an airtight container in the refrigerator for up to 2 days. The watercress is best added just before serving.
- Prep Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
- Cholesterol: 20