Whipped goat cheese is light and creamy and finished with a salty swirl of peppered bacon fat, and a drizzle of honey.
Listen, we all love dips. And with good reason. It’s the grazing factor. The big payoff of flavor with the perfect bite, that’s not too filling. And a perfect nibble to pair with wine, bourbon, beer… or arguably even water.
Though it might seem logical to “whip” the goats cheese in a mixer, it actually happens in a food processor, and all in just a few seconds of pulsing. It transforms the texture into a light and airy cream, begging to be scooped by a piece of toasted sourdough. Or a cracker. Or a cheese straw – the carbs are your call. I like to use Aleppo pepper flakes to add flavor and color. Aleppo pepper is earthy and fruity, but with a mild heat. You can always sub it with red pepper flakes.
Looking for more ways to make this recipe your own? Try using pancetta instead of bacon, or swap out the thyme for oregano. The main aim is to end up with an intensely flavored bite that is tangy, herby, sweet, rich, salty and most definitely moreish.Print