My husband made this goat cheese dip sauce the other night for dinner and it was so good I had to post it right away. We had it as a side together with beetroot burgers and bulgur, and the combination was truly a winner. The dip will work just as well served with carrot, cucumber, paprika or other raw vegetable sticks, or strips of toasted pita bread. It is a recipe that can you can easily adapt – check out our suggestions in the recipe tips!
Recipe tips
For variations of this dip, leave out the maple sirup and add 100 g of cooked salmon, or 100 g of steamed spinach. Both would need to be pulsed briefly in a food processor and can then be stirred into the mixture. If you make this dip for adults, you can add a pinch of salt to enhance the flavor.
Ingredients
50 g goats cheese
170 ml (2/3 c) creme fraiche
60 ml (1/4 c) mild natural yoghurt
1/2 tsp white balsamic vinegar
1 tsp dried or fresh rosemary, finely chopped
1/2 tsp maple sirup
white pepper to taste
Method
1. Smash or grate goats cheese.
2. Stir in creme fraiche, yoghurt, vinegar, rosemary and maple sirup. Season with white pepper.
3. Serve chilled.
Preparation: 5 min | Cooking time: 0 min | Servings: 4-6
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