Goat cheese is probably my favorite cheese. It’s tart, creamy and fresh. I use it on so many things, so I needed to find a way to change it up, add some variety to my daily goat cheese you know. I like making alternative versions of my favorite foods: mixing in different flavor profiles, adding a pinch of salt or spice. This Apricot Chili Goat Cheese Dip is so simple in ingredients yet so complex in flavor. Its sweet and spicy, but still tart from the cheese. It’s lusciously creamy and fresh; the perfect addition to a sandwich or a dip for toast or veggies.

I love to enjoy this dip with a mixed green salad and my homemade, giant sourdough croutons. These croutons are crispy on the outside and chewy on the inside. They explode with beautiful olive oil flavour as you bite into them, and are perfectly salted and peppered. The slight burnt edges of the crouton taste so good with the chilled sweet goat cheese dip.

To make the croutons:

1. Cut 4 thick slices of sourdough from a loaf, then cut each slice lengthwise once and widthwise in 4. Each slice will make 8 big croutons.
2. Place all bread pieces on a baking tray and generously drizzle with olive oil, salt and pepper.
3. Broil on HIGH for 15 minutes or until tops are crispy and golden brown.
4. Remove from oven and top each crouton with a small dab of butter and let melt.

This batch of croutons serves about 4 people. Each serving is about 250 calories.

Print

Pairings for this Goat Cheese Dip

• Put a dollop of this dip on a fresh piece of grilled salmon
• Use it as a dip with my Giant Sourdough Croutons or pita bread.
• Pair it with hummus and tzatziki on a Mediterranean platter.
• Spread on toast and top with fresh mixed greens.
• Make it an addition to a cheese platter.
• Use it to make my Healthy Apricot Chicken Salad.

For more dips and dressings check out my Elevated Condiment Trio or my Sweet and Spicy Mayo recipe.