Whipped Goat Cheese and Pomegranate Dip - Bickfords

• 200g goat cheese
• 100g cream cheese (softened)
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 2 tbsp Homemade Pomegranate Molasses
• Flaky salt, to taste
• Fresh mint leaves, for garnish
• Pomegranate arils, for garnish
• Pistachios or pecans, roughly chopped, for garnish

1. In a food processor, combine goat cheese, cream cheese, and 2 tbsp of olive oil. Blend until smooth and creamy. Adjust seasoning with a pinch of flaky salt if you like.
2. Transfer the whipped cheese to a serving plate or shallow bowl, spreading it into a smooth layer with the back of a spoon. I like to make sure that when  spread the dip on a plate, I create lots of beautiful ridges and valleys for the pomegranate molasses and oil to ‘pool’ in
3. Drizzle the homemade pomegranate molasses and a little extra virgin olive oil over the top.
4. Garnish with fresh mint leaves, pomegranate arils, and chopped pistachios or pecans.
5. Sprinkle with flaky salt to finish.

Serving Suggestions

• Serve with warm flatbread, crackers, or vegetable sticks for dipping.
• Pair with a fresh, crusty baguette as part of a grazing platter.