quick goat cheese & olive spread

December 11, 2008

It’s nice to have a few quick dips and spreads up your sleeve for last-minute party plans or special treats. My sister introduced me to this Mediterranean-inspired spread and it has quickly become a new favorite, perfect for spreading on crackers, serving alongside fresh vegetables, or smearing on a sandwich.

Sometimes I find creamy dips and spreads to be a bit one-dimensional, heavy on the dairy and light on other flavors. This spread is totally different, with a well-balanced combination of sweet (dried apricots, honey), savory (olives, pecans, capers), and a bit of tang (goat cheese, red wine vinegar).

While I am completely in love with the flavors of this spread, it’s best attribute is how quick and easy it is to throw together. You have to plan a little bit ahead to allow the apricots to soak but everything else pulls together with the whir of a food processor.

Since all of the ingredients are pantry-friendly, this is the perfect antidote for those moments when you totally forget to prepare something for your friend’s holiday cocktail party. Now instead of the pit stop to the prepared foods aisle at your market, you can throw together a delicious spread that everyone will be raving about - woohoo!

goat cheese & olive spread

  • 1 cup orange juice
  • 2 cups dried apricots
  • 1 cup pitted kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 1 tsp capers, drained
  • 1 cup roasted pecans
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon red wine vinegar
  • 12oz. goat cheese
  • sea salt to taste
  • crackers

Bring the orange juice to a boil over medium heat. Once it has come to a boil, remove from heat and add chopped dried apricots. Cover and let stand for 30 minutes. Drain excess liquid.

In a food processor, combine the soaked apricots, olives, olive oil, capers, pecans, pepper, red wine vinegar and goat cheese. Process until it is a smooth consistency and taste to see if any salt needs to be added.

Chill for about 30 minutes before serving. To serve, place the spread in a bowl and drizzle with a touch of extra virgin olive oil. Add crackers or crostini and plate.

More Dips & Spreads:

Dinner Tonight (Martha Stewart): Quick Dips & Spreads

101 Cookbooks: Beluga Lentil Crostini

David Labovitz: Fig and Black Olive Tapenade

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warm spinach & artichoke dip
01.05.09 at 10:22 am

{ 7 comments }

Dee 12.11.08 at 10:44 am

This sounds amazing. How long will it last in the fridge? (assuming I don’t get to it first!)

Justina 12.11.08 at 11:33 am

Hello Sue!
This dip sounds soooo delicious! I would love to be able to serve this at a party! If you enjoy cooking for a crowd there is a Party Food Recipe Contest being hosted my Marx Foods. The winner will recive a $400 gift certificate to MarxFoods.com. If you are interested just click on my URL!

ttfn300 12.11.08 at 11:59 am

this sounds so different i may just have to try it :)

Sue Bette 12.11.08 at 1:55 pm

Hi Dee - I’d go about 3 days, I am sure it would last longer but I usually go with a smaller window. It may thicken up in the fridge, so add a bit more olive oil to thin it out a bit.

Hi Justina - thanks for the link to your site I will check it out!

Greetings ttfn - it’s a fun & easy spread I’d love to hear about it if you give it a try.

Dinneen 12.12.08 at 7:55 pm

My eating approach is heavily influenced by the Mediterranean (and what I use with my weight-loss clients) so this recipe is perfect. Wonderful for a holiday party or gathering. With fresh ingredients, it’s much healthier than the ‘usual’ party dip of sour cream and that box of dehydrated onions.

I’m always trying to get my clients to eat more natural foods, so this is a great recipe AND easy to make.

I also recommend spreading in on some lightly toasted ciabatta bread.

Having lived in France, I LOVE goat cheese! I even had the great pleasure of visiting a farm where I saw how it was made, and the cheese-maker was so proud to see an American so fascinated & interested in his product.

The best part was, I also got to meet the lovely goats who helped make it :)

Sue Bette 12.13.08 at 3:49 am

Hi Dinneen - happy to hear that this is a good fit for your clients! Thanks for checking out feelgood eats - I enjoyed taking a look at your diet philosophy on your site!

Jamie 12.13.08 at 7:14 am

This sounds great and you’re right about having a few great dips up your sleeve for drop in guests around the holidays. I would love to try this with vegies. Do you have any unique veggies to suggest for dipping besides the usual carrots and celery?

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