Clare Coghill

Goat’s Cheese, Honey and Thyme Dip

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Preparation info
  • Makes about

    250 g

    • Difficulty

      Easy

    • Ready in

      5 min

Appears in
Cafe Cùil Cookbook: Recipes from the Isle of Skye
Cafe Cùil Cookbook

By Clare Coghill

Published 2025

  • About

This is a beautiful dip that we serve in the café in the summer. We love the flavour combination of the robust cheese being mellowed out with local Raasay honey and thyme that we grow outside the café.

Use it as a spread on toast with poached eggs and beetroot, or as a stand-alone dip – it’s delicious either way.

Ingredients

  • 200 g soft goat’s cheese
  • 20 ml whole milk, plus more if needed
  • 1

Method

  1. If the goat’s cheese has a rind, cut it off and discard.
  2. Put the goat’s cheese into a blender with the milk, honey and picked thyme leaves. Blitz until smooth, then taste and season with sea salt if it needs it.
  3. Scrape the dip out into a bowl and garnish with another sprig of thyme.