Pumpkin Seed and Goat Cheese Dip

Ingredients for a 1 Pint Dispenser:

250 g Goat cheese with herbs
125 ml Heavy cream
125 g Sour cream
30 ml Pumpkin seed oil
1 g Herbal salt
1 g Pepper


Puree the goat cheese, pumpkin seed oil, sour cream, and spices in a blender until smooth. Then stir in the heavy cream. The mixture should have a thick consistency. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Serving Suggestion:

Serve on nut bread or wholewheat bread.

Double the ingredients for a 1 L, and halve the ingredients if using a half pint dispenser.

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