Julie

Creamy Goat Cheese Dip with Warm Olives

Name: Creamy Goat Cheese Dip with Warm Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cecilia
Ingredients: 1 baguette, cut into 1/2 inch pieces; olive oil; 250-300 g softened plain goat cheese; 2 tbsp plain Greek yogurt; 1 tbsp olive oil; 1/2 cup softened plain cream cheese; pinch of salt; 2 tbsp olive oil; 2 large garlic cloves, sliced thin; 1/2 tsp cumin seeds; 1 1/2 cups pitted green olives, halved; 1/4 tsp chili flakes; 2 lemon peel pieces (2 inch pieces); 2 orange peel pieces (2 inch pieces); 1 lemon wedge; 2 tbsp chopped pistachios; 3 tbsp pomegranate seeds; zest of half an orange

Cecilia

4 servings

porcje

10 minutes

czas aktywny

30 minutes

całkowity czas

Zacznij Gotować

Składniki

1 baguette, cut into 1/2 inch pieces

olive oil

250-300 g softened plain goat cheese

2 tbsp plain Greek yogurt

1 tbsp olive oil

1/2 cup softened plain cream cheese

pinch of salt

2 tbsp olive oil

2 large garlic cloves, sliced thin

1/2 tsp cumin seeds

1 1/2 cups pitted green olives, halved

1/4 tsp chili flakes

2 lemon peel pieces (2 inch pieces)

2 orange peel pieces (2 inch pieces)

1 lemon wedge

2 tbsp chopped pistachios

3 tbsp pomegranate seeds

zest of half an orange

Wskazówki

Make the crostini: Preheat the oven to 400F, cut the baguette into slices and brush each side with a bit of olive oil. Bake for 5-7 minutes per side, until crisp. Set aside.

Make the whipped goat cheese dip: To a food processor add the goat cheese, cream cheese, yogurt, olive oil and pinch of salt. Blend on high until smooth and very creamy, 3-5 minutes. Set aside.

Make the warm olives: Add a piece of paper towel to a small plate and set aside. To a small-medium pot add 2 tbsp olive oil and turn to medium heat. When warm, add the sliced garlic and cook, stirring occasionally until the garlic is browned - turn the heat off and use a slotted spoon to spoon the garlic out onto a paper towel lined plate.Keep the oil in the pot and turn back to medium heat. Add the cumin seeds and cook for 1-2 minutes until fragrant. Then add the olives, chili flakes, lemon peels, orange peels and cook for 3-5 minutes, stirring often, to warm the olives through. Finish with squeezing the juice from a lemon wedge over top and stir once more. Set aside.

Assemble the dip: Spread the whipped goat cheese in a low bowl or on a low plate. Top with the olives mixture (remove the large lemon and orange peel pieces). Garnish with the crispy garlic, pistachios and pomegranate seeds. Serve with crostini and enjoy!

Wartości Odżywcze

Wielkość Porcji

Kalorie

369 kcal

Tłuszcz Całkowity

27.8 g

Tłuszcz Nasycony

11.8 g

Tłuszcz Nienasycony

14.2 g

Tłuszcz Trans

Cholesterol

39.5 mg

Sód

509.2 mg

Węglowodany Całkowite

20.2 g

Błonnik Pokarmowy

2.6 g

Cukry Całkowite

2.4 g

Białko

13.3 g