Goat cheese dip

Crisp watercress and the occasional burst of blueberries give this creamy, tangy dip more than a hint of bittersweetness. Around here it’s an absolute crowd-pleaser. Serve as an appetizer on pieces of grilled flatbread and garnish with more watercress. Enjoy!


• 125g goat cheese

• 80g plain yogurt
• a small handful of wild blueberries
• a bunch of watercress
• 1 tablespoon olive oil
• sea salt + ground black pepper
• a few grilled flatbreads or toast

Mix the goat cheese and yogurt in a food processor or whisk in a bowl until smooth.

Pour in a plate or a bowl and top with blueberries and watercress leaves.
Season with a small pinch of salt and a few cracks of black pepper.
Drizzle with olive oil and serve with flatbreads or toast and more watercress on the side.


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Roxanne | 20 | AMFI student | Girl | Dutch | Tilburg | Amsterdam | Fashion | Art | Music | Photography | Tattoos | Festivals | Concerts | Culture | Food | Lifestyle | Vintage |