Here’s how to make whipped goat cheese (three ways!) in under 5 minutes. Use as a dip or spread, a pasta sauce, or as a base for pizza.
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Summary:
- This recipe is a blank canvas for whatever add-ins you have laying around. Chopped fresh herbs or a roasted beet or bell pepper are delicious when blended in. Top off with your favorite toppings, like more herbs, a drizzle of honey, roasted garlic, fresh or roasted baby tomatoes, nuts, crispy bacon, dates, or olives.
- You can use a food processor or a hand mixer for this recipe. A good old whisk and some elbow grease gets the job done, too.
- Use piping bags to pipe goat cheese onto crostini or crackers.
In this stupid simple whipped goat cheese recipe, tangy chèvre is whipped up in a food processor with cream cheese and aromatics.
If you were wondering if goat cheese could get any better, well, it can. In this stupid simple whipped goat cheese recipe, tangy chèvre is whipped up in a food processor with cream cheese and aromatics. This is the best thing you could possibly do to goat cheese.
This recipe makes for an easy appetizer that you can literally whip together in just a few minutes. It’s a go-to for when you’re planning your next get-together and short on time. If you’re like me, this is also a perfect opportunity to dip bread in cheese and call it dinner.
I don’t know the secret to happiness, but using a piping bag to swirl this creamy whipped goat cheese onto crostini hits close to home.
What is whipped goat cheese?
Whipped goat cheese is nothing more than chunks of tangy goat cheese, or chèvre, blended in a food processor with a bit of cream cheese. This is one of the simplest recipes ever.
If you’ve ever found yourself wishing for a spreadable goat cheese instead of the crumbly chèvre we’re used to, look no further.
What does goat cheese taste like?
This recipe uses soft goat cheese, which is creamy and tangy, but not too salty (like feta). I love goat cheese because it’s bright and tart. The addition of cream cheese in this recipe definitely pares back the tang as well.
Is goat cheese healthy?
I’d still be eating this if it wasn’t, but funny you should ask. Goat cheese is a good source of protein, healthy fat, and probiotics. Cheese made from goat’s milk is also richer in essential vitamins and minerals than cheese made from cow’s milk.
This recipe is naturally low-carb and keto-friendly. Plus, lower levels of lactose (and a different protein structure) in goat cheese make this appetizer a good choice for those with a lactose intolerance.
Ingredients for whipped goat cheese
I find that the recipes I turn to again and again are also the simplest. If you find yourself wondering why your dish is just kind of meh, chances are, you need to add something salty, something sour, or something sweet.
That’s exactly what we’re doing here – just rounding out every flavor to let the goat cheese shine. Since there’s so few ingredients in this recipe, try to go for the good stuff, if you can swing it.
- Soft goat cheese/chèvre: you can find goat cheese logs at any well-stocked grocery store. I usually buy mine from Trader Joe’s or Costco. You’ll need between 8 and 10 ounces of cheese for this recipe.
- Cream cheese: in brick form. If you wish, you may opt for light cream cheese, but if you’re just trying to live your life, go for full-fat. (BTW – in the UK, cream cheese is usually known as soft white cheese.)
- Garlic: just one clove works wonders here.
- Lemon juice: the goat cheese is tangy on its own, but an extra squeeze of lemon brings this spread together.
- Honey: whipped goat cheese with honey is heaven in a bite. Just a bit of added sweetness rounds out the flavor profile.
- Salt: a pinch wherever you go!
- Cracked black pepper: optional, but wonderful.
- Freshly chopped herbs: optional again, wonderful again. Try thyme, oregano, basil, parsley, chives, or dill.
Topping ideas for whipped goat cheese
Top off this whipped goat cheese with anything you like. This is a great way to clean out your pantry, too.
- Red pepper flakes
- Extra chopped fresh herbs
- Lemon zest
- A drizzle of honey
- Good quality olive oil, or something nutty like unrefined sunflower oil
- Roasted garlic cloves
- Fresh or roasted baby tomatoes
- Nuts – chopped almonds, walnuts, or pecans
- Crispy bacon crumbles
- Pitted chopped dates
- Pitted smashed olives
What kind of goat cheese should I use?
Your favorite plain soft goat cheese. I get mine from Costco because I’m a freak for it, and I can get 20 ounces, or two huge logs, at a time. Trader Joe’s sells a pretty good quality 11 ounce log of chèvre for fairly cheap.
You’ll only need between 8 to 10 ounces for this recipe. Don’t feel the need to buy another entire log just to get to 10 ounces, though.
What kind of herbs should I use?
You can use both hardy and soft herbs for this recipe. My favorite tough herbs to whip goat cheese with are oregano, sage, and thyme. Soft herbs like parsley, basil, mint, chives, and dill are a welcome addition as well.
How to make whipped goat cheese: step by step
In essence, I’m telling you to dump all of the ingredients into a food processor and take a walk. But here’s some tips and tricks for your fast track to goat cheese nirvana.
Start with room temperature ingredients. You’ll have a tough time getting a smooth consistency out of the goat cheese and cream cheese if they’re chilled. You can leave the goat cheese and cream cheese out on the counter overnight, or if that freaks you out, give them a couple hours to take the chill off.
Add the goat cheese, cream cheese, garlic, lemon juice, honey, and salt to the bowl of a food processor. Pulse until the mixture is well combined, about 15 to 20 times, then scrape down the sides. Continue to process the mixture until there are no longer visible clumps and it’s completely smooth.
You might need to adjust the lemon juice, honey, or salt to your taste. Now is also the time to add fresh cracked pepper or the chopped herbs of your choice.
Pulse again until the mixture is completely combined. Scoop out the whipped goat cheese and serve in a shallow bowl. If desired, top off the goat cheese with whatever your heart wants.
Can I make whipped goat cheese without a food processor?
Yes. If you don’t have a food processor or just don’t want to bust it out, use a simple handheld mixer instead. You can also just do this the old fashioned way – by hand! You’ll need a sturdy whisk, but it’ll only take a couple minutes.
How to serve this recipe
This recipe makes for a perfect appetizer or side. Serve this whipped goat cheese in a shallow bowl for easy dipping.
You can make this the centerpiece of a charcuterie board by serving some crostini or crackers on the side. Other welcome snacks could include salami or prosciutto, olives, nuts, and fresh and dried fruits.
How to make crostini
Crostini made at home are ten times better than anything you’d find at the store. The shatter of a crispy crostino (yes, a single crostino) paired with creamy and soft goat cheese is a combo made in heaven.
Start with a fresh french or sourdough baguette. Or, if you have a half a stale baguette bouncing around in your pantry, you can revive it by making it into crostini.
Using a serrated bread knife, cut the baguette into slices about 1/4 inch thick. Slice the bread on a slight diagonal. This creates crostini with more room for toppings.
Preheat your oven to 400 degrees. Lay out your slices onto a baking sheet. You can use a squeeze bottle, a brush, or a spoon to lightly drizzle some olive oil onto both sides of the crostini. Don’t forget a sprinkle of salt over the top.
Bake the crostini for 8 to 12 minutes, depending on how crispy you’d like them. You can also use a ripping hot grill pan like this one from Lodge to grill your crostini.
Pro tip: rub a slice of raw garlic over the crostini after you’ve let them cool a bit. Sprinkle with salt before topping with the goat cheese.
Other ways to use whipped goat cheese
- Add it to sandwiches and wraps
- Toss with pasta and pasta cooking water for a tangy, creamy pasta sauce
- Use as a base for a white pizza or flatbread
- Spread it onto toast or bagel for breakfast
- Serve with grilled peaches or macerated berries for a sweet-savory dessert
- Slather some goat cheese on a plate and top with your favorite roasted vegetables (try broccolini, cauliflower, beets, fennel, or squash) or fresh tomato slices
How long does whipped goat cheese last?
Whipped goat cheese will last in the fridge for up to 5 days.
Can I make this recipe ahead of time?
Absolutely. This spread will last for up to 5 days in the fridge. Store in an airtight container and let it come to room temperature before serving.
Can I make whipped goat cheese without cream cheese?
Yes, if you’re okay with slightly impacting the consistency. Try using a few tablespoons of sour cream, plain yogurt, or heavy cream in place of cream cheese.
Variations on this recipe
This recipe is a blank canvas for whatever you have on hand. As I mentioned above, you can substitute just about any herb for this whipped goat cheese, but here’s some other ideas.
- Drizzle in some honey or agave nectar for some added sweetness
- Try roasting the garlic before adding it to the food processor
- Add roasted veggies – a roasted beet, bell pepper, or chunk of butternut squash gives this whipped goat cheese some pretty color, too
Tools used for making this recipe
Everything I’ve used to make this recipe has been linked here:
- Cuisinart mid-size food processor (if you don’t have a food processor, a handheld mixer like this one will get the job done)
- Cast-iron Lodge grill pan, to make the crostini
- Piping bags, to pipe the whipped goat cheese onto crostini