Basil and our Fresh Goat Cheese are the base for this lovely summer dip for your next cheeseplatter. Just throw all the ingredients into a blender or food processor and you're set to go. This goes together beautifully with crusty bread, crackers or you can even run it through pasta for a quick leftover sauce.
Serves 4 people
300g Meredith Dairy Fresh Goat Cheese Original (2x 150g packs)
1 small garlic clove peeled and roughly chopped
grated grind of half of a lemon
4 tbsp of extra virgin olive oil
2 handfuls of basil leaves
1 tbsp of roasted pine nuts
pinch of salt and pepper
small vine of cherry tomatoes (to garnish, optional)
Optional: roast a small vine of cherry tomatoes in a 220 degree oven for around 20 minutes, or until lightly roasted.
Blend all all of the dip ingredients together in a blender or food processor until smooth. Consistency might vary, if you find it too thick, add a small splash of extra olive oil to get your desired consistency.
To garnish, drizzle with olive oil, and add a few basil leaves and tomatoes.
Enjoy with crusty bread, crackers or veggie sticks!