Spiced goat's cheese dip

Spiced goat's cheese dip

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(0 ratings)

Prep: 15 mins No cooking needed


Serves 4 - 6
Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal145
  • fat12g
  • saturates5g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein8g
  • salt0.62g


  • 1 tbsp sesame seed
  • 1 tbsp skinned hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tsp cumin seed
  • 1 tsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 200g soft rindless goat's cheese, such as Pant-Ysgawn
  • 3-4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • few mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • radishes and toasted bread or pittas to serve



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


  1. Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.

  2. Beat the goat’s cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.

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