Whipped white cheese dip with mint pesto
Our recipe for whipped white cheese dip with mint pesto is light and smooth, with a touch of lemon and hot sauce. On top, we gloriously swirl in homemade mint pesto for a herby finish. You can fit this dip into nearly any savoury meal, so spoon it over whatever you think needs a creamy touch and a hit of green.
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Ingredients
White cheese dip
| 300 g | |
|
Lemon, juiced
|
1 |
|
Greek yoghurt or sour cream
|
125 ml |
|
Hot sauce
|
1 tsp |
|
Olive oil
|
125 ml |
|
Salt
|
|
|
Black pepper
|
Mint pesto
|
Loosely packed fresh mint
|
750 ml |
|---|---|
|
Salt
|
1 tsp |
|
Olive oil
|
125 ml |
Instructions
White cheese dip
Mint pesto
To serve
Recommended information
Serving suggestion
Gradually add olive oil
To achieve a smooth, creamy texture in your whipped white cheese dip, gradually pour the olive oil in while the processor is running so everything emulsifies properly. This helps keep the dip from separating or turning greasy. Stop and scrape down the sides now and then to keep it all blending evenly.
Chill before serving
Chilling the whipped white cheese helps it firm up and hold its shape, making it easier to spread or scoop. Once blended, transfer it to a shallow serving dish, cover it, and refrigerate for at least 1–2 hours or overnight if you have time. The mint pesto also benefits from some time in the fridge, which helps it settle. Let it return to room temperature before swirling it over the dip, so the texture stays smooth and easy to drizzle.
FAQ: Questions about whipped white cheese dip with mint pesto
Whipped white cheese dip with mint pesto keeps it simple, but a few ingredient choices matter more than you might think. We answer the most frequently asked questions below, including storage tips and ingredient advice.
What type of white cheese should I use?
Use a plain, firm white cheese that crumbles easily and blends smoothly when processed. It should have a mild, slightly salty flavour. We do not recommend using flavoured versions, as they can clash with the lemon, hot sauce, and mint pesto in the recipe.
How do I store leftover dip?
Store the whipped white cheese dip with mint pesto in separate airtight containers in the fridge. The whipped cheese will last up to 3 days, and the mint pesto can be stored for 5 days. Give both a quick stir before serving to restore their texture.
Can I freeze the mint pesto?
Yes, you can freeze the mint pesto by transferring it to a small airtight container and freezing it for up to 3 months. Thaw in the refrigerator and stir before using. Keep in mind that the texture may be slightly different after thawing, but the flavour will hold up well.
Can I use dried mint instead of fresh?
No, dried mint is not suitable for the mint pesto. Fresh mint adds texture and consistency, as well as a clean, leafy taste. Dried mint will not blend smoothly and will not have the same effect.
Nutritional values
Nutritional value, per
61 Kcal
| Fibre | 7.4 gram fibers |
| Protein | 1.4 gram |
| Carbohydrates | 11.4 gram |
| Fat | 1 gram |
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Enjoy easy whipped white cheese dip with mint pesto
Are you on the lookout for an easy dip for your future meals? Well, no need to look any further because our recipe for whipped white cheese dip with mint pesto is here to save the day. The steps are straightforward, it takes only 15 minutes, and it is absolutely delicious.
The pesto is the pure essence of mint in one concentrated swirl. It delivers all the characteristic flavours of mint: fresh, herby, and peppery. When added on top of the white cheese dip, it provides a cooling layer to the tanginess and spice underneath.
The flavours takes inspiration from the Mediterranean, reflecting the freshness and laid-back style that defines their way of cooking. Take a spoonful, and let it transport you to the sunny coasts of Greece.
Luxurious light and airy texture
What makes this dip stand out is the contrast in texture. The whipped cheese becomes a soft, fluffy, and cloud-like base, while the mint pesto offers a smooth, fluid layer that glides across the surface. Swirl them together, and you get a luxurious combination of lightness and silkiness in every scoop.
With fresh, tangy, and spicy flavours
The white cheese is whipped with either sour cream or Greek yoghurt, forming a tangy, slightly salty foundation. Lemon juice brightens the dip with sharp acidity, while the hot sauce provides a gentle, slow-building heat. Olive oil tones down the sharp citrus and chilli with its mild fruitiness, subtly softening the edges to let the cheese stay in focus.
Try with your favourite snack, bread, or sandwiches
This whipped white cheese dip with mint pesto easily slides into so many different meals. For snacks, dip in crunchy carrot sticks, cucumber spears, or pepper strips—or go a little rogue and dip your chips or potato wedges straight in. It is just as good spread inside a warm pitta, folded into soft flatbreads, or even scooped up with torn sourdough.
It also works seamlessly for lunch or dinner. Use it instead of a regular dressing in sandwiches and wraps, whether it is a grilled veggie sandwich, a lamb wrap, or anything layered and toasty. When dinnertime arrives, serve it alongside grilled paneer skewers, baked courgettes, or roasted aubergines. It also earns its spot on a mezze platter, right next to olives, dolmas, couscous tabbouleh, or a handful of crispy chickpeas.
Add a few of your own variations
Once you have the base, a few clever variations can take it in a new direction. For the whipped white cheese dip, try mixing in a pinch of smoked paprika, chopped spring onions, or crushed garlic. The paprika contributes a pleasant warmth, the spring onions offer a fresh, sharp bite, and the garlic gives it a punch with a bit of heat.
In the mint pesto, try swapping out half of the mint with either coriander or parsley. Coriander blends into the mint’s freshness, pushing the flavour toward a sharper, citrus-like edge. In comparison, parsley softens the sharper edge of the mint and introduces a comforting, grassy touch. Both shift the flavour balance without losing that clean, herbal profile.
