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Mayflower Goat's Cheese Dip
Welcome in the spring with this whipped goat's cheese dip that's garnished with edible flowers. Violas and pansies have a peppery flavour that cuts through the dip's richness. Along with a squeeze of lemon. Serve with toasted pitta breads for scooping. Perfect for parties.
Ingredients
- 200g soft goat's cheese
- 50g Greek-style yogurt
- 2 spring onions
- 1 lemon
- 25g soft herbs, such as flat leaf parsley, mint, basil, chives & chervil
- 15g edible flowers, such as pansies or violas
- Toasted pitta bread, to serve
Prep: 15 mins | Cook: nil
Method
1. Scoop the goat's cheese and yogurt into a food processor. Trim the roots and any ragged greens off the spring onions. Finely slice the spring onions and add them to the food processor. Finely grate in the zest from the lemon. Add a squeeze of lemon juice. Season with a generous pinch of salt and pepper. Blitz till smooth.
2. Roughly chop the herbs and add them to the processor. Roughly chop half the flowers and add them, too. Blitz again till the herbs and flowers are incorporated into the dip. Taste and add a pinch more salt and pepper or lemon juice, if you think it needs it.
3. Scoop the dip into a serving bowl. Drizzle a little olive oil over the top of the dip and top with the remaining flowers. Serve with toasted pitta bread for dipping.
4. Get Ahead
You can make the dip up to 24 hrs ahead and store in the fridge in a sealed tub. Just don’t add the olive oil and the whole flowers until you're ready to serve the dip.
You can make the dip up to 24 hrs ahead and store in the fridge in a sealed tub. Just don’t add the olive oil and the whole flowers until you're ready to serve the dip.
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