Whipped Hot Honey Goat Cheese
January 20, 2025
Introducing the dip that broke our test kitchen: Whipped Hot Honey Goat Cheese. Creamy, dreamy, and dangerously good! Pita chips? Potato chips? A spoon straight to the bowl? No judgment here. Made with goat cheese, cream cheese, Parmesan cheese and L&B Hot Honey, it’s warm, toasty, and just sweet enough to keep you dipping (and double-dipping). Perfect for winter — or really any time you need a cheese hug.
SERVINGS
6-8
PREP TIME
20 min
COOK TIME
30 min
Ingredients
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1tablespoon plus 1 teaspoon extra virgin olive oil, divided
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10ounces Chèvre goat cheese, room temperature
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4ounces cream cheese, room temperature
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¼cup grated Parmesan cheese
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2tablespoons L&B Hot Honey, plus more for drizzling
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1garlic clove, grated
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¼tsp kosher salt
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Freshly ground black pepper, to taste
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½cup drained, medium-diced roasted red peppers
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1teaspoon apple cider vinegar
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¼cup toasted, chopped walnuts
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2tablespoons minced chives
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Flaky salt, for garnish
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Crackers, for serving
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Bread, for serving
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Assorted vegetables, for serving
Directions
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1
Heat oven to 400 F. Drizzle a 6” cast iron skillet with 1 Tbsp of the extra virgin olive oil and place it in the oven to warm
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2
In a food processor, combine the goat cheese, cream cheese, grated Parmesan, hot honey, garlic clove, salt, and black pepper to taste. Pulse until well combined and smooth.
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3
Carefully remove the skillet from the oven and swirl it to evenly coat the bottom and sides with the olive oil.
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4
Transfer the goat cheese dip to the skillet, spread it in an even layer, and bake until warmed through, 15 minutes.
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5
In a small bowl, toss together the roasted red peppers, apple cider vinegar, and remaining 1 tsp extra virgin olive oil.
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6
Garnish the dip with the roasted red peppers, toasted walnuts, and chives. Drizzle with hot honey and garnish with flaky salt. Serve warm with crackers, bread, and assorted crudités.