Goat Cheese Spread (Dip) with Spinach-Basil Pesto

I realized there haven’t been so many recipes that I have tried using pesto. I like the traditional recipe, but find it a little too strong for my taste. I have been looking at different ingredients to blend in for balancing the flavors of basil. My trials, however, haven’t been that very pleasing, expect for one.

 I customized this recipe for pesto by playing with the key ingredients. I use fresh basil and spinach leaves in a 1:1 ratio and this sort of avoids the intensity that you would get by just adding basil or replacing it entirely with spinach. Another twist is instead of pine nuts I use walnuts and blanched almonds in equal amounts- again, because I like these over pine nuts.

 To make a dip and a spread using this pesto recipe I added in goat cheese. Unlike cheeses made form cow’s milk, Goat cheese has a natural tart that blends in and adds a more creamy and acidic flavor to the pesto. The good part about Goat cheese is that it complements the pesto rather than neutralizing it completely.



  I’ve tried this recipe quite a few times and find this to be one of the simplest and easiest appetizers to put together both as a dip and a spread with some water crackers.

 For the Pesto – 
       Ingredients 
       2 cups fresh basil leaves
       2 cups fresh spinach leaves
       1 cup pitted green olives
       ¼ cup walnuts
       ¼ cup almonds (blanched)
       2 garlic cloves
       1 tablespoon lemon juice

       Method:
       Place all ingredients in a food processor and pulse until combined.
       Transfer to a bowl, cover and chill until ready to serve.
       ( I avoid adding salt to the pesto, as the Goat cheese in the dip has the added salt.)




For the Spread -
        Ingredients
        ½ cup crumbled goat cheese
        ¼ cup pesto ( using recipe above)
        ¼ teaspoon fresh ground black pepper
        ½ cup cooked, shredded/minced chicken (optional)

      

       Method
       In a bowl, beat the goat cheese, pesto until smooth.
      Add in chicken and mix well Serve warm or chilled.

 I like to warm the goat cheese a little and then combine the pesto by adding a teaspoon at a time, that way its easier control the amount of the goat cheese and pesto that goes into the dip.

 For the Dip -
          Ingredients
         ½ cup crumbled goat cheese
         ¼ cup pesto ( using recipe above)
         ½ cup greek style yogurt
         ¼ teaspoon fresh ground black pepper
         ½ cup cooked, shredded/minced chicken (optional)
       

         Method
        Whisk yogurt separately, until smooth and set aside.
         In a bowl, beat the goat cheese, pesto until smooth.
         Add the yogurt, chicken and mix well. Serve warm.


I like serving this with grape tomatoes, grapes or fresh cut figs and of course a glass of good red wine. This recipe also works well as a topping for pasta, pizza or couscous. The preparation time is under 30 minutes for the pesto and  the dip (or the spread). The recipe yields about 2 cups (dip /spread).