Buck & Bloom Cheese Dip Recipe

Soften and combine cheeses

In a medium mixing bowl, add the softened cream cheese, goat cheese, mascarpone (or sour cream) and grated cheddar. Use a rubber spatula or electric mixer on low speed to combine until smooth but still slightly textured (do not overwhip).

Season and flavor

Fold in the lemon juice, honey, minced garlic, chopped thyme and 1 tablespoon of the sliced chives. Season with the measured black pepper and 2 pinches of sea salt. Taste and adjust: add remaining pinch(es) of salt if needed. The honey should provide a subtle sweetness to balance the tang of the goat cheese.

Adjust texture

If the mixture is very thick, stir in up to 1 tablespoon additional mascarpone or sour cream to reach a spreadable but scoopable consistency suitable for dipping.

Finish

Transfer the dip to a shallow serving bowl. Drizzle the teaspoon of olive oil over the top, sprinkle with remaining sliced chives, lemon zest and toasted sesame seeds or chopped toasted walnuts if using.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a stovetop grill pan, heat until very hot.

Brush both sides of each flatbread lightly with olive oil (about 1/2 tablespoon per side). Season lightly with coarse sea salt and freshly ground black pepper.

Grill each flatbread 1–2 minutes per side, pressing gently with a spatula, until grill marks appear and the bread becomes slightly puffed and crisp at the edges. Remove and keep warm. For a charred, smoky finish, cook a little longer but watch to avoid burning.

Cut each grilled flatbread into 6–8 wedges for serving (or leave whole for tear-and-share).

Prepare vegetables while flatbread grills: thinly slice radishes on a mandoline or very thin with a knife. Julienne or shave carrots into long ribbons. Toss radish and carrot lightly with a small pinch of salt and a quick splash of lemon juice (about 1/2 tsp) to brighten them, then blot any excess moisture with a paper towel.

Place the cheese dip bowl in the center of a serving platter. Surround with warm grilled flatbread wedges and arrange the radish slices and carrot ribbons on the platter in small piles. Add microgreens or baby arugula as a fresh garnish if using.

Finish with an extra drizzle of olive oil over the dip, a little lemon zest scattered on top, and a final sprinkle of chopped toasted walnuts or sesame seeds. Serve immediately so flatbread is warm and vegetables are crisp.