Goat Cheese with Dried Apricot and Pistachio Dip

A microplane is the only type of grater that will get the lemon zest fine enough for this.

Goat Cheese with Dried Apricot and Pistachio Dip
Prep time: 
Total time: 
Serves: 2 cups
  • ¼ cup dried apricots, finely diced
  • ¼ cup boiling water
  • 1 log (about 10- 12 ounces) goat cheese, at room temperature
  • ⅓ cup finely diced pistachio nuts
  • ¼ cup buttermilk
  • 1 tablespoon finely chopped fresh mint leaves
  • 1-2 teaspoons finely grated lemon zest
  • Honey, for drizzling (optional)
  1. Place the apricots and water in a small bowl and set aside until the water has been absorbed, about 15 minutes.
  2. Add the goat cheese and mash well.
  3. Add the nuts, buttermilk and mint and mash again.
  4. Serve immediately or cover and refrigerate up to one week. Serve at room temperature drizzled with honey, if desired.

Serve with black bread, crackers, fresh figs, berries

Variations: Substitute dates or dried figs for the lightly toasted apricots and pecans or walnuts for the pistachios.