This Goat Cheese Dip has a warm olive topping that is to die for. This makes the perfect easy appetizer or dish to bring to a pot luck.
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GET THE RECIPE
Preheat the oven to 400F, cut the baguette into slices and brush each side with a bit of olive oil. Bake for 5-7 minutes per side, until crisp. Set aside.
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To a food processor add the goat cheese, cream cheese, yogurt, olive oil and pinch of salt. Blend on high until smooth and very creamy, 3-5 minutes. Set aside.
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Add a piece of paper towel to a small plate and set aside. To a small-medium pot add 2 tbsp olive oil and turn to medium heat. When warm, add the sliced garlic and cook, stirring occasionally until the garlic is browned – turn the heat off and use a slotted spoon to spoon the garlic out onto a paper towel lined plate.
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Keep the oil in the pot and turn back to medium heat. Add the cumin seeds and cook for 1-2 minutes until fragrant. Then add the olives, chili flakes, lemon peels, orange peels and cook for 3-5 minutes, stirring often, to warm the olives through. Finish with squeezing the juice from a lemon wedge over top and stir once more. Set aside.
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Spread the whipped goat cheese in a low bowl or on a low plate. Top with the olives mixture. Garnish with the crispy garlic, pistachios and pomegranate seeds. Serve with crostini and enjoy!
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