Blueberry Goat Cheese Dip

Thank you to the U.S Highbush Blueberry Council for sponsoring this post


Blueberry Goat Cheese Dip

by Brandi Milloy

  • 1.5 cups blueberries (frozen or fresh)

  • 2 tsp. balsamic glaze

  • Freshly cracked black pepper, about 1/2 teaspoon

  • 4 oz. goat cheese

  • 4 oz. cream cheese

  • 1/2 cup shredded parmesan cheese

  • 1 tsp. chopped rosemary

  • 1 tsp. chopped thyme

  • 1 tsp. chopped sage


  1. Preheat oven to 375F.

  2. Rinse and dry your blueberries. If you’re using frozen blueberries, thaw and rinse them first before using. Pour blueberries into a bowl and toss in glaze and pepper to coat. Set aside.

  3. Into a bowl, add all of the cheeses and herbs and mix well to combine. Spread evenly into baking dish. Pour blueberries on top and bake for about 15 minutes or until hot and bubbly.

  4. Serve with homemade pita chips (recipe below).


Homemade Pita Chips

by Brandi Milloy


  • 1 bag of 16 oz. pita bread

  • Olive oil

  • Garlic salt


  1. Preheat oven to 375F

  2. Using a pizza cutter, slice pita into chips by cutting each pita into half and then in thirds.

  3. Place on baking sheet and brush with olive oil. Sprinkle with garlic salt.

  4. Bake for about 8-10 minutes or until warm and slightly crispy.