Here’s a tasty appetizer for your next get together. A goat cheese dip with lemon zest and herbs. Topped with sweet pomegranate seeds and roasted pepitas.
My daughter is a big goat cheese lover and when I was thinking about what to bring to my sister’s party I thought a goat cheese dip would be something fun to create.
Making a Goat Cheese Dip
The thing about goat cheese is that it’s pretty strong and somewhat dry. So I wanted to make sure to add plenty of flavor and something to give it a thinner consistency.
I added garlic and chives from the garden that are still going strong. Then I added plenty of lemon flavor including both the juice and the zest of two lemons. I love the flavor of fresh lemon. I probably could have gone with a third lemon.
Instead, I added some tasty lemon infused olive oil that I bought in the strip district with my friend. They had a little olive oil tasting stand at Penn Mac. I had no intention of buying any olive oil but my friend tried this delicious lemon infused oil. After trying it I had to buy it, and I’m so glad I did.
The amounts I used are in the recipe below. However, I really feel like this is something that you can vary and still get great results. Let’s face it most of my recipes are like this and I encourage you to substitute and make them your own.
In this case, I bought my goat cheese and creme fraiche at Trader Joes. Many of you may not have a Trader Joes nearby. But, I’m pretty sure you can find very similar products in your own local grocery store. Goat cheese is sold just about everywhere. However, if you can’t find creme fraiche try sour cream.
For the finishing touch, I added a little more of the lemon olive oil on top with a scattering of pomegranate and pepita seeds for sweetness, texture, and color.
What are Pepitas?
Did you know that pepitas are pumpkins seeds? The difference is that they come from a few specific varieties of pumpkins that are hulless (seeds without shells.) The pepitas I bought state that they are from a La Pluma variety.
I served with chips and tons of vegetables to keep it low carb. Something my family has been in to lately. However, I think a thinly sliced French baguette would be great too.
- 2 - 11 oz goat cheese logs
- 7.5 oz container creme fraiche
- Juice and zest of 2 lemons
- 2 tablespoon lemon flavored olive oil + extra for drizzle
- 1 clove of garlic
- 1/4 cup fresh chopped chives
- 1 teaspoon dried thyme leaves
- pomegranate seeds
- pepita seeds
Place goat cheese, garlic, olive oil, lemon juice and zest in a food processor.
Pulse until combined.
Add creme fraiche, chives, and thyme. Process again.
Spread dip into a shallow container and drizzle with more lemon olive oil. Scatter pomegranate seed and roasted pepitas over top.
Serve with chips and cut up vegetables.
This can be made ahead and kept in the refrigerator. Just wait to drizzle the extra olive oil and scatter the seeds until you are ready to serve it.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 152 Total Fat 12g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 4g Cholesterol 28mg Sodium 168mg Carbohydrates 6g Net Carbohydrates 0g Fiber 1g Sugar 4g Sugar Alcohols 0g Protein 6g