Pomegranate-Goat Cheese Dip



  • 4 ounces soft goat cheese
  • 1/4 cup heavy cream
  • 1 tablespoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 teaspoons honey
  • 1/2 cup pomegranate seeds (arils)
  • Endive leaves, whole-grain crackers or crudités, for serving


Beat goat cheese and cream in a medium bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Add lemon zest, thyme, salt, pepper and 2 teaspoons of the honey; beat until just combined, about 1 minute. Fold in 6 tablespoons of the pomegranate seeds. Drizzle with remaining 1 teaspoon honey and sprinkle with remaining 2 tablespoons pomegranate seeds. Serve in endive leaves or with wholegrain crackers or crudités.

  • Active: 5 minutes
  • Total: 5 minutes
  • Yield: 1 1/4 cups dip

Nutritional Information

Calories per serving: 65
Fat per serving: 5g
Saturated fat per serving: 3g
Cholesterol per serving: 13mg
Fiber per serving: 0g
Protein per serving: 2g
Carbohydrates per serving: 4g
Sodium per serving: 113mg
Iron per serving: 0mg
Calcium per serving: 22mg

Good to Know

Loaded with antioxidants¸ pomegranates are heart-healthy cancer and inflammation fighters.

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