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This Blueberry Goat Cheese Dip appetizer is a beautiful and easy 10-minute recipe served with slices of French bread. Fresh blueberries are gently cooked with honey, balsamic vinegar, and rosemary and spread over whipped goat cheese for a delightful dip!
Blueberry Goat Cheese Dip
I love to serve this blueberry goat cheese dip with cold goat cheese and warm or room-temperature blueberry mixture on the top. However, you can also serve both components cold because this is such a great make-ahead dish for easy entertaining. You can make your blueberry topping the day or night before your party and then assemble right before guests arrive.
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Ingredients:
- fresh blueberries- Any berries would work wonderfully in the dish. I think during the holidays a mixed berry or cranberry version would be so beautiful.
- Honey- If you have guests who can’t have honey or are vegan, agave nectar is a great alternative.
- balsamic vinegar
- salt
- fresh rosemary- Dried rosemary can absolutely be exchanged for fresh in this recipe. Because dried herbs tend to have a deeper and more concentrated flavor, make sure to use about ⅓ less dried rosemary than you would if you were using fresh.
- goat cheese
- cream cheese- You can easily make this with all goat cheese instead of the addition of cream cheese. You’ll just want to use an 11-ounce package of goat cheese.
- French bread- if you’re short on time and can’t run out to the store you can use what’s in your pantry. Crackers, pretzels, or even tortilla chips are great vesicles to scoop up this yummy dip recipe.
Fresh or Frozen Berries
Fresh blueberries are great but you can absolutely use frozen blueberries and you don’t even have to defrost them.
Instructions:
Make your blueberry mixture. In a small saucepan over medium heat, combine the blueberries, honey, balsamic vinegar, salt, and rosemary and stir until well combined and starting to get juicy (about 5 minutes).
Allow to cool. Set aside to cool to room temperature.
Make your goat cheese mixture. Using a hand or stand mixer with a paddle or whisk attachment, whip the goat cheese and cream cheese together until well combined and fluffy.
Assemble. Smear the cheese mix on a plate and top with the berry topping.
Recipe Tip
Pro tip: use a sprig of rosemary and a drizzle of honey on top as a garnish so your guests know what to expect before they take a bite.
Serve. Dip or spread on bread.
Storage
In my experience, this appetizer recipe is so addictively delicious that we never have any leftovers. If by some chance you do have a bit left over, transfer it to an airtight container and place it in the refrigerator as soon as possible. It will last for 3-4 days in the refrigerator.
More Appetizer Recipes
Blueberry Goat Cheese Dip Recipe
Blueberry Goat Cheese Dip
Equipment
- small saucepan
- hand or stand mixer
- plate for serving
Ingredients
- 1 cup fresh blueberries
- 2½ teaspoons honey
- 2 teaspoons balsamic vinegar
- ¼ teaspoons salt
- ⅛ teaspoon fresh rosemary, chopped*
- 8 ounces goat cheese, softened
- 3 ounces cream cheese, softened
- 1 loaf French bread, sliced for serving
Instructions
- Make your blueberry mixture. In a small saucepan over medium heat, combine the blueberries, honey, balsamic vinegar, salt, and rosemary and stir until well combined and starting to get juicy (about 5 minutes).
- Allow to cool. Set aside to cool to room temperature.
- Make your goat cheese mixture. Using a hand or stand mixer with a paddle or whisk attachment, whip the goat cheese and cream cheese together until well combined and fluffy.
- Assemble. Smear the cheese mix on a plate and top with the berry topping.
- Serve. Dip or spread on bread.
