Blueberry Goat Cheese Dip
This Blueberry Goat Cheese Dip appetizer is a beautiful and easy 10-minute recipe served with slices of French bread.
Servings: 6
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.
Notes
* 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.
Make-Ahead Recipe:
Freezing this recipe to have it on hand for unexpected visitors or those times when company stays longer than expected is such a pro move. The problem is that if you freeze it all together it can get a bit muddled and look less impressive. For the absolute best results, make sure to freeze the goat cheese mixture and the blueberry mixture separately. Let both mixtures thaw on the countertop and then use a hand mixer to whip the goat cheese mixture until it’s soft and fluffy again. If you’re a bit impatient like me, you can pop the blueberry topping in the microwave on 50% power for about a minute and give it a stir to speed up the defrosting process.
