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Blueberry Walnut Goat Cheese Dip

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A creamy, tangy whipped three cheese base baked with jammy blueberries all topped off with toasty walnuts and a slice of crusty bread: this Baked Blueberry Walnut Goat Cheese Dip is the ultimate party appetizer!

A creamy, tangy whipped three cheese base baked with jammy blueberries all topped off with toasty walnuts and a slice of crusty bread: this Baked Blueberry Walnut Goat Cheese Dip is the ultimate party appetizer!

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I grew up on dips. Seven layer dip, cream cheese dip, homemade guacamole…the list could go on forever. Dip has always been my favorite appetizer for just about any gathering. Truth be told, I usually end up eating so many appetizers on holidays that I’m stuffed before the main course. But, hey! It’s too good!! Hence, when I was looking at my assortment of recipes the other day, I was shocked to see that I really only had a few dips. I mean, what?!! Instantly, I knew this had to change. Lucky enough, inspiration came pretty easily, as I have about 5 containers of blueberries leftover in my fridge from a pancake fundraiser a few days ago. What did I come up with? Surprise surprise, it was this Baked Blueberry Walnut Goat Cheese Dip. And, in all honesty, it might be the best dip I’ve ever eaten.

the breakdown…

This Baked Blueberry Walnut Goat Cheese Dip is truly so simple. I mean, picture this: you’re hustling and bustling to get ready for whatever event the night entails — whether at your house or not — but you’re in charge of bringing an appetizer. I’m guessing you don’t want to slave all day in the kitchen just to pull together something delicious. That’s why this dip is perfect. With just two cooking parts and some time in the oven, your dip is ready to go!

A creamy, tangy whipped three cheese base baked with jammy blueberries all topped off with toasty walnuts and a slice of crusty bread: this Baked Blueberry Walnut Goat Cheese Dip is the ultimate party appetizer!

First up, you have to get started on making your blueberry compote. This will go on top of your goat cheese dip. Simply pour a pint of blueberries, ¼ cup of water, some sweetener, and a pinch of salt into a saucepan. Honey, pure maple syrup, agave, or even a tsp of sugar would work well to give those blueberries a little extra sweetness. That being said, you could also leave it out — especially if it’s summer and your blueberries are super sweet. After just a few minutes of boiling, most of the liquid should be gone and you should get an almost chunky-jam-like consistency. You don’t want your blueberries to be mashed, but you also don’t want them to be raw. Use your best judgement. Really, you just need that blueberry compote on there to top off all that tanginess from the cheese.

all the cheese!!

Speaking of which, the next step is to get that whipped goat cheese in order. I like to do this while my blueberries are cooking. Throw about 10 oz goat cheese, 5 oz cream cheese, some parmesan cheese, and some greek yogurt into a food processor for your base. Goat cheese is the star here — there’s no doubting that. For this Baked Blueberry Walnut Goat Cheese Dip recipe, I use a whole 10 oz log. Still, goat cheese as it is can get pretty overwhelming very quick, so you definitely have to balance it out with that creamy cream cheese and salty parmesan to balance everything out. If you’re thinking “that’s a lot of cheese!!”… well, yes, it is. It’s a cheese dip, and man is it delicious. Definitely worth breaking being “lactose-intolerance” for, if you ask me. Plus, with all that rich and creamy cheese, you get some greek yogurt to keep things light. Then, when it’s whipped up, the cheese gets super aerated to the point of truly tasting like a cloud. It’s honestly delicious as is. 

A creamy, tangy whipped three cheese base baked with jammy blueberries all topped off with toasty walnuts and a slice of crusty bread: this Baked Blueberry Walnut Goat Cheese Dip is the ultimate party appetizer!

out of this world amazing…

But, when you mix it with some maple syrup or honey for a bit of balance, some olive oil to keep things nice and smooth, some herbs de provence for a little flavor, and a pinch of salt to finish it off?? It’s out of this world amazing. This Baked Blueberry Walnut Goat Cheese Dip then gets cooked up in the oven with that blueberry compote, forming the most perfect golden crust and locking those blueberries into that cheese goodness. Omg it’s amazing. That’s all I can say. Lastly, throw on a little crunch with some walnuts and serve it up!!

how to serve it up!!

This Baked Blueberry Walnut Goat Cheese Dip is my favorite appetizer for entertaining — especially this time of year. We’ve got Thanksgiving, Christmas, and tons of parties coming up in the next few months… and the people need dips!! Pair this one with some crackers or a simple crostini and boom you have yourself the most popular dish on the table. I swear this one will be gobbled up! 

I hope you enjoy this Baked Blueberry Walnut Goat Cheese Dip as much as I do! Let me know if you make it in the comments below:))

Blueberry Walnut Goat Cheese Dip

Recipe by Annie PatrickCourse: Appetizer, DipCuisine: AmericanDifficulty: Easy
Servings

15

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

A creamy, tangy whipped three cheese base baked with jammy blueberries all topped off with toasty walnuts and a slice of crusty bread: this Baked Blueberry Walnut Goat Cheese Dip is the ultimate party appetizer!

Ingredients

  • blueberry compote:
  • 1 pint blueberries

  • ¼ cup water

  • 1 tsp pure maple syrup or honey

  • A pinch of salt, to taste

  • whipped goat cheese:
  • 10 oz goat cheese

  • 5 oz cream cheese

  • ½ cup parmesan cheese, grated

  • ½ cup plain greek yogurt

  • 1 tsp pure maple syrup or honey

  • 2 tbsp olive oil

  • 1 tsp herbs de provence (or dried thyme or rosemary)

  • A pinch of salt, to taste

  • assembly:
  • ¾ cup walnuts, toasted

  • Fresh rosemary, thyme, or sage, to serve

  • Crackers or toasted ciabatta, to serve

Instructions

  • Preheat the oven to 400 degrees.
  • In a small saucepan, heat the blueberries, water, maple syrup or honey, and salt over medium-high heat. Bring the liquids to a boil for 5-8 minutes, or until the blueberries become slightly jammy, but have not completely burst.
  • Meanwhile, in a food processor, mix the goat cheese, cream cheese, parmesan cheese, greek yogurt, maple syrup or honey, olive oil, herbs, and salt until smooth — scraping down the sides as you go. Spoon into a greased 1 liter dish and top with the blueberry compote. Transfer the dish to the oven and bake for about 18-20 minutes, or until the goat cheese is golden brown and the blueberries have caramelized. Note that the center will set more as it cools.
  • Top with toasted walnuts and fresh herbs. Serve with crackers or toasted bread. Enjoy!
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