This weekend Marc, Maddie, and I said ‘adios’ to the cities and headed North to the Ellingson family cabin. One of my favorite things to do at the cabin, besides hiking and relaxing, is (you guessed it) cooking! Usually breakfast and dinner are the two main meals of the day, and we end up snacking for lunch.
Since a lot of the days at the cabin are filled with physical activity, especially when the weather is nice, I always like to plan for an afternoon snack, too. This weekend after an afternoon 7 mile trail run, we returned home famished. Luckily, this dip is a snap to whip up and we were snacking before we knew it. After showers, of course.
The inspiration for this spread came from a blog I love, Making Thyme For Health. While Sarah’s version included ricotta cheese and pine nuts, I wanted to simplify it along with cutting down the cost. Instead, I opted to cut out the ricotta cheese use just the mascarpone and goat cheese, and I subbed the pine nuts for toasted walnuts. The end result was delicious.
I was a little worried this appetizer might be a little too girly for Marc. I mean, we’re talking about a man who would be happy eating store-bought French Onion Dip and Ruffles potato chips. Not that there’s anything wrong with those things, but I just wasn’t sure how he’d feel about a dip with goat cheese and honey.
Surprisingly, he loved it. Well, actually it wasn’t surprising to me after I tasted it. Seriously, this spread is so simple and easy, and so delicious. We ate it with a fresh loaf of soft, warm focaccia and some crackers, but it would also be delicious on any sort of baguette or even veggies. The spread is creamy, tangy, and sweet all in one. I absolutely loved the added texture and flavor that the walnuts gave the dip, too!
This appetizer was a great afternoon snack (along with a couple glasses of white wine), but would also be a perfect appetizer for a dinner party, pot luck, or barbecue.
Like this post? Then you’ll love these, too:
- 8 oz mascarpone cheese
- 4 oz goat cheese
- 3 tbsp honey
- 1 tsp olive oil
- 1/8 tsp salt
- 1/4 cup chopped walnuts
- Preheat oven to 375 degrees. Place walnuts on baking sheet and once preheated, toast walnuts in oven for 7 minutes. Set aside.
- Combine mascarpone, goat cheese, 1 tbsp honey, olive oil and salt in medium bowl.
- With electric hand mixer, beat until fluffy, 1 to 2 minutes. Alternately, you could do this in a food processor.
- Spread mixture into serving dish.
- Drizzle remaining 2 tbsp (or more, to your preference) of honey.
- Sprinkle with toasted walnuts.
- Serve with baguette, focaccia, crackers, or veggies. Enjoy!