Whipped Goat Cheese Dip with a Cranberry and Pomegranate compote

This whipped goat cheese dip is the one you make when you want an easy but super festive appetizer to make for really any holiday occasion.

The Deets:
When you’re in need of a quick, festive, and absolutely delicious appetizer for any holiday gathering in November or December, this whipped goat cheese dip is the perfect choice. It’s elegant yet effortless, making it a go-to for everything from Friendsgiving feasts to cozy Christmas parties. The creamy whipped goat cheese is perfectly complemented by a sweet and tangy rosemary cranberry and pomegranate compote that adds a burst of seasonal flavor. To finish, I sprinkle it with a mix of crunchy pistachios and chopped pecans for texture and a touch of nutty richness. The best part? It’s incredibly simple to prepare in advance, saving you time on the day of your event. Serve it with crackers, fresh baguette slices, or even vegetable sticks, and watch as your guests can’t get enough. This whipped goat cheese dip is a crowd-pleaser that will undoubtedly become a holiday tradition!

The Compote:
Of course I recommend making the compote, but if you are in a pinch, you could substitute with a jam. I would suggest Stonewall Kitchen Hot Pepper Cranberry Jelly. It would be a great alternative in a pinch.

If you make this dip, let me know in the comments! Be sure to check out more appetizer ideas here.

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Whipped Goat Cheese Dip with a Cranberry and Pomegranate Compote

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Ingredients

The goat cheese dip:

• ▢ 8 oz Goat cheese
• ▢ 2 tbsp Full fat greek yogurt 
• ▢ 2 tbsp Hot or regular honey
• ▢ A few sprigs of chopped sage
• ▢ A squeeze of lemon
• ▢ Sea salt
• ▢ Pepper

The Compote:

• ▢ 1 cup Cranberries
• ▢ 1/2 cup Pomegranate seeds
• ▢ 2 Sprigs of rosemary 
• ▢ 1/4 cup Sugar 
• ▢ 2 tbsp Honey
• ▢ 2 tbsp Lemon juice 

The Pecans:

• ▢ 1 cup Pecans
• ▢ Drizzle of olive oil
• ▢ Sea salt
• ▢ Pepper

The Rest:

• ▢ Pistachios – I used the Wonderful Pistachios cinnamon flavor but regular would also work great
• ▢ Sourdough bread or baguette for serving 

Instructions 

• Preheat oven to 400. Add the goat cheese dip ingredients to a food processor and blend until smooth. Season to taste. Set aside. 
• Add compote ingredients to a skillet and cook on low for about 15 min, stirring occasionally until fruit has broken down and become jammy. It will firm up as it cools.
• Add pecans to a sheet pan and drizzle with olive oil and season with salt and pepper. Cook for about 8 min, shaking halfway through. Let cool and roughly chop.
• Spread goat cheese dip in an even layer to a plate or bowl. Add compote, chopped pecans and pistachios. Serve with toasted bread and that’s it. Enjoy! 

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