whipped goats cheese

Whipped goat cheese dip with bacon, thyme and honey

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.

whipped goats cheese

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.

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whipped goats cheese

Whipped goats cheese dip with bacon, thyme and honey

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5 from 1 review

  • Author: Jess Pryles


Units Scale

8 oz goats cheese
4 oz ricotta or cream cheese
2 tablespoons lemon juice
1 tablespoon olive oil
4 oz thick cut bacon
2 tablespoons of thyme
1 tablespoon or Aleppo or red pepper flakes
12 tablespoons honey
toasted sourdough for serving


  1. In a food processor, place the goats cheese, ricotta or cream cheese, lemon juice and olive oil. Pulse until the mixture is combined and fluffy, then set aside.
  2. Cut the bacon into small pieces, then place into a saucepan and cook for 15-17 minutes until bacon is rendered and beginning to turn crispy.
  3. Add the pepper and thyme leaves to the bacon, then turn off heat. allow the mixture to sit for 2-5 minutes to let the pepper infuse with the bacon fat.
  4. Spread the cheese mixture into a shallow bowl, then spoon over the bacon and some of the flavored bacon fat.
  5. Drizzle with honey, then serve with the toasted sourdough.

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