Blueberry & honey cheesecake dip

Name: Blueberry & honey cheesecake dip
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g pack soft cheese; 1½ tbsp No.1 Scottish Heather Honey; 1½ tbsp wild blueberry conserve; 75 g blueberries; 4 sprig/s oregano, leaves roughly chopped; 60 g Ottolenghi Caramelised Sesame Cashews, roughly chopped

Decorated with a swirl of blueberry conserve and a scattering of caramelised cashews for crunch, Waitrose Food content producer Imogen Hope's cheesecake dip is the ultimate low-effort dessert. Scoop up with sesame snaps or digestives for the complete cheesecake experience. Dunk into more dessert recipes. Follow Imogen on Instagram.

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Vegetarian

Serves4
CourseDessert
Prepare15 mins
Cook-
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pack soft cheese
1½ tbsp No.1 Scottish Heather Honey
1½ tbsp wild blueberry conserve
75g blueberries
4 sprig/s oregano, leaves roughly chopped
60g Ottolenghi Caramelised Sesame Cashews, roughly chopped

In a large bowl, use a spatula to mix the soft cheese and honey (take care not to overmix as this will make it runny).
Spread half the soft cheese mixture over an 18cm diameter (750ml volume) serving bowl. Dot over half the wild blueberry conserve, followed by half the blueberries, then scatter over half the oregano and half the cashews. Spoon over the rest of the soft cheese mixture, then swirl over the remaining blueberry conserve to make a pretty pattern. Top with the remaining blueberries, oregano, cashews and a sprinkle of sea salt. Serve with sesame snaps or digestive biscuits for dipping, if you like.

Typical values per serving when made using specific products in recipe