lemony whipped goat cheese.
Bursting with garlic and tangy lemon, this whipped goat cheese is the perfect addition to any charcuterie board.
Makes: 1 cup Prep time: 03 minutes Cook Time: 03 minutes
You know those recipes you’ve committed to memory, that you can whip up for any last-minute get together and always manage to impress a crowd? This is one of those. It’s mega-easy, very few ingredients, and can sit in the middle of a charcuterie board as a compliment to any cheese or cracker. For as simple as it is, it is super flavorful and will keep guests coming back for more.
How to make this as a host
It’s honestly best to make this right before guests arrive and leave it out at room temperature, ready to eat. It’ll be soft and creamy and easy to dip into. Crowd crackers or crusty bread around the dip, and serve alongside a hard cheese like cheddar to balance it all out. This also goes well with sliced apples (I love using a mandoline for mega-thin apples) and jams, which just add some sweet fruitiness to all that garlic.
How to make this as a guest
The good news is, this travels well. Like, really well — just put it in a Tupperware and go. Word of advice? Keep it at room temp for the best results when you get there. I know it’s tempting to want to refrigerate this, but it is best to keep it soft and creamy. Putting it in the fridge makes it thicker and more solid, which makes it hard to dip into. Make it right before you leave (or make it advance and pull it out of the fridge shortly before you leave) so that when you get to the party, it’s ready to go. Bring crackers to pile next to the dip.
lemony whipped goat cheese ingredients
goat cheese: You can use a log of goat cheese or crumbles, either works fine. You’ll only need one package, which is about 4 ounces. This also works with feta, but be wary that it will have a very different taste.
cream cheese: Just a little dollop of cream cheese goes a long way here, and I don’t recommend skipping it, though you can if needed. This makes the dip one hundred times better and more creamy without altering the taste in any crazy way.
rosemary: Nothing beats fresh rosemary around the holidays. You can use the same amount of dried (or to taste), or you can swap for thyme. Finely chop it before adding to ensure it blends smoothly.
heavy cream: This is the key to making the goat cheese into a creamy whipped consistency. Heavy cream is great for a thick version, but you can swap for milk, half and half, or even just water instead. The idea is that the liquid helps the goat cheese turn into a cream, so you just need something to get the blender going.
lemon juice: This also helps the goat cheese cream in the blender, but it also adds an amazing tang to all the richness of the dairy. Start with about half a lemon and add more as needed - you can always stir a splash in later.
garlic: You don’t have to use 2 whole cloves, but I highly recommend using at least one. Without it, you’ll be wondering why it just doesn’t taste quite right. You can throw the garlic in whole, just peel and smash it first to release the flavor.
salt and pepper: You may only need a pinch of each, so I recommend adding these after blending so you can properly gauge how much salt to add. Start with a pinch and work from there — you won’t need a ton, but you’ll want to add a little bit to bring out the rich goat cheese flavors.
lemony whipped goat cheese pairing options
I always serve this on a charcuterie so that there are options for dipping. Here’s what a typical board would be filled with:
sliced apples
plain crackers
sea salt crackers
salami
spanish chorizo
sopressatta (I really like bold, spicier meats with this)
red or purple grapes
fig jam
white cheddar
manchego
crisp, dry white whine
sweet or bubbly cocktails, such as a French 75
