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There’s nothing that I love more than a 5-minute appetizer! This whipped goat cheese is topped with hot honey, pistachios, and fresh chives for a ridiculously easy but always elegant party appetizer. Serve it with crostini, veggies, crackers, & wine!

A brown bowl of whipped goat cheese with hot honey and pistachios on a tan counter next to white and brown bowls of pistachios, chives, and crackers, an orange linen, and glasses of white wine.

Ok not that I’m complaining because I do live like 3 minutes from a grocery store, but sometimes I simply cannot be bothered to put on pants and make the trek. Sometimes I also have people on their way over (😬) and that is the real drama because what’s a party without snacks?

So obviously, I’ve become the queen of bare-minimum appetizers like whipped ricotta dip, this copycat homemade boursin cheese, or my Midwest-inspired pepper jelly cream cheese dip. These are apps that use ingredients I probably already have have on hand. (Or at the very least that I can grab quickly at the grocery store before I run into someone I know.)

This goat cheese app is the newest addition to the list and wow it’s unbelievable. It took me over 20 years of my life to get the goat cheese thing but now it’s one of my favorites for all kinds of small bites like figgy goat cheese crostini and these goat cheese puff pastry tartlets (which also use pepper jelly!). But when I simply don’t have the patience or ingredients, it’s dip all the way.

We used to whip goat cheese all the time when I was in culinary school for savory pastries and pizza, but I absolutely forgot how good it is just on its own. Like, I was eating leftovers by the spoonful while I made breakfast this morning lol.

Chèvre cheese

Brown and white bowls of goat cheese, hot honey, pistachios, chives, oil, and salt on a beige counter.

There’s all kinds of goat cheese but for this recipe, you need chèvre because it’s soft and crumbly. Other types won’t give you the creamy, airy texture we’re going for.

Then, you will also need olive oil, Morton’s Kosher salt, freshly-ground black pepper, salted pistachios, and fresh chives. And don’t forget the hot honey! I like homemade bourbon hot honey but store-bought is totally fine too.

This recipe will serve about 6 people. When I need to double this recipe, I usually buy a two-pack of goat cheese (you can find them at Costco) to make the recipe a little more affordable!

Make this appetizer

A food processor with cheese, olive oil, salt, and pepper on a tan counter.
Add the goat cheese, olive oil, salt, & pepper to the bowl of a food processor.
Blended cheese in a food processor on a tan counter.
Blend the mixture until the cheese is super airy and fluffy, about 1-2 minutes.
Hands spreading whipped goat cheese in a brown bowl on a tan counter.
Spread the cheese into a serving bowl.
A hand sprinkling chives over a brown bowl of dip on a tan counter.
Garnish with hot honey, pistachios, & chives.

Use a shallow serving bowl for this recipe. You want the honey and toppings to coat as much cheese as possible!

No food processor?

If you don’t have a food processor, it’s totally fine. You don’t need one! Just use a hand mixer or stand mixer instead. Break the cheese up with the beaters on low until the mixture is nice and creamy. Then, turn the speed up and whip the cheese for 1-2 minutes until it’s fluffy like a cloud!

A stoneware bowl with whipped goat cheese, hot honey, and chives on a tan counter next to an orange linen, glasses of white wine, and a wood plate of crackers.

Make ahead & refrigerate

To make this appetizer in advance, whip the cheese and spoon it into an airtight container. Refrigerate for 1-2 days. About 30 minutes before serving, bring the cheese to room temp. Then, spread it into a serving bowl and add the toppings!

I don’t recommend adding the toppings in advance. The honey tends to get liquid-y if you add it too early. Just drizzle it over the cheese right before serving!

More toppings

Sometimes I like to switch up the toppings in this recipe depending on my mood or what’s in season! Here are just a few ideas but feel free to get creative with it.

  • Fresh strawberries & basil
  • Cherry tomato bruschetta
  • Hot pepper jelly or fig preserves
  • Roasted beets & balsamic glaze
  • Chopped herbs + olive oil
A hand dipping a cracker in a stoneware bowl of whipped goat cheese with hot honey and pistachios on a tan marble counter next to brown bowls of pistachios and crackers and glasses of white wine.

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5 from 1 vote

Simple Whipped Goat Cheese with Hot Honey

Yield: 6 servings
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
This is the best whipped goat cheese I've ever had and it comes together in just 5 minutes! The dip is also topped with hot honey, pistachios, and fresh chives for a ridiculously easy but always elegant party appetizer. Serve it with crostini, veggies, crackers, & wine!
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Ingredients

  • 10 ounces chèvre goat cheese, room temperature (300 grams)
  • 1 Tablespoon olive oil (15 milliliters)
  • Kosher salt & freshly-ground black pepper
  • 2 Tablespoons hot honey (42 milliliters)
  • 2 Tablespoons roughly chopped salted pistachios (15 grams)
  • 1 Tablespoon freshly-snipped chives (6 grams)
  • Crackers, veggies, etc. for serving

Equipment

  • Food processor

Instructions 

  • Crumble the chèvre goat cheese into the bowl of a food processor. Drizzle the olive oil over the top and season the cheese with salt and pepper, to taste. Blend the goat cheese for 1-2 minutes, until it's very fluffy and airy.
  • Spread the goat cheese into a shallow bowl. Drizzle the hot honey over the cheese. Sprinkle pistachios and chives over the top. Serve with crackers and veggies and enjoy!

Notes

Use a shallow serving bowl for this recipe. You want the honey and toppings to coat as much cheese as possible!
Add the toppings right before serving this appetizer. The honey tends to get liquid-y if you add it too early.
This recipe will serve about 6 people. When I need to double this recipe, I usually buy a two-pack of goat cheese (you can find them at Costco) to make the recipe a little more affordable!
If you don’t have a food processor, you can use a hand mixer or stand mixer instead. Break the cheese up with the beaters on low until the mixture is nice and creamy. Then, turn the speed up and whip the cheese for 1-2 minutes until it’s airy.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 169kcal, Carbohydrates: 6.3g, Protein: 8.8g, Fat: 12.4g, Saturated Fat: 7.2g, Cholesterol: 22mg, Sodium: 175mg, Potassium: 21mg, Fiber: 0.1g, Sugar: 6.2g, Calcium: 68mg, Iron: 1mg
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