Whipped Goats’ Cheese Dip

Whipped Goats Cheese Dip
  • 4 servings
  • 15 mins to prepare
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  • For the dip
  • 125g Booths French goat cheese log
  • 50g cream cheese
  • 1/2 tbsp olive oil
  • 1/2 tbsp honey
  • 1/2 tbsp pomegranate seeds
  • 1 tsp pistachio nuts, chopped
  • For the chips and corn
  • 1 tortilla wrap
  • 8 baby corn, halved lengthways
  • 1 tbsp olive oil
  • 1 tsp sumac



  1. For the dip, place the goat cheese, cream cheese and olive oil into a food processor. Blitz for 30 seconds or until light and fully mixed, scraping down the bowl if required.
  2. Spoon into a serving bowl, drizzle over the honey and scatter over the pomegranate seeds and pistachio nuts.
  3. To make the sumac chips and corn, griddle the tortilla wrap and halved baby corn on a BBQ or in a griddle pan for 1-2 minutes each side or until lightly charred.
  4. Mix the olive oil and sumac together and brush over the griddled tortilla and baby corn. Cut the tortilla into 8 wedges.
  5. Place the dip bowl in the middle of a serving platter and arrange the griddled sumac chips and baby corn around the edge.

For a spicy twist, swap the tablespoon of olive oil in the dip for one tablespoon of chipotle sauce.