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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!