This whipped goat cheese recipe is a quick and easy appetizer that's always the hit of the party! It's light and creamy with honey caramelized onions on top and comes together in no time. It's savory with a hint of sweet that always has everyone asking for more!
Tis' the season for entertaining and hosting and that means all the appetizers! Trust me, you can't go wrong with a bowl of whipped goat cheese dip. It's always a crowd hit. This one in particular is special with hints of honey and tastes of garlic in every bite. It's made with greek yogurt instead of cream cheese, which makes it a tad lighter.
With its creamy consistency and pillowy soft texture, you can dip just about anything in it - crusty bread, vegetables, crackers, you name it!
And don't even get me started with the caramelized onions... We cook them in olive oil to draw out a rich savory flavor and then stir in honey once they're cooked to make the perfect sweet and savory flavor pairing.
Check out my simple charcuterie board which has all my tips and tricks on how to easily style a cheese board that's sure to impress. My pigs in a blanket and bang bang shrimp are also great appetizer options for a more laid back crowd.
- Whipped with greek yogurt for a lighter version
- Sweet and savory flavor
- Makes the perfect holiday appetizer
- Easy to make
- Variety of dipping possibilities
Ingredients and notes
- Goat cheese - Use the soft goat cheese logs that are plain, not flavored. The crumbles will work but you will need to add some extra almond milk to get a creamy consistency.
- Greek yogurt - I whipped this into the goat cheese to help create a light flavor that doesn't overpower. I used 0% fat as it has a thicker consistency. I recommend using anywhere from 0% - 5% fat and always use a plain unsweetened flavor.
- Almond milk - Creates that creamy texture. We use only a little. Any type of milk or plant milk will work.
Step by step directions
This whipped honey goat cheese comes together in no time. You will need a skillet to caramelize the onions and a food processor for the dip. You can also use a blender or whisk with a stand or hand mixer.
Step 1 : Caramelize the onions. This is the longest step of the entire recipe as you want to caramelize the onions low and slow to prevent burning.
Slice the onion into thin strips, about ½ inch in width, and place in a skillet with the olive oil. Saute the onions over medium-low heat. Stir occasionally to make sure the onions still have enough oil in the pan that they aren't burning. It will take about 15 - 20 minutes until they become translucent in color and then they will quickly turn a golden caramel-like brown - this is what we want!
Once caramel in color and soft, remove the onions from the heat and let cool while you prepare the rest of the dip.
Step 2 : Whip the goat cheese with the greek yogurt. Place the goat cheese and greek yogurt in a food processor and blend until creamy. It will be fairly thick, like cream cheese. Scrape down the sides if needed.
Step 3 : Add the remaining ingredients. Turn the processor back on and add the olive oil, almond milk, garlic powder, salt, and black pepper while it's running. This makes sure everything is evenly distributed.
Mix well until the blender runs smoothly. The mixture should be thinner now but still slightly thick and creamy.
Step 4 : Add the honey. Finally add the honey to the mixture and pulse a few times to incorporate. I like to do this last and only pulse a few times so the honey flavor is still fresh and just mildly folded into the cheese.
Step 5 : Top with caramelized onions. When the onions have cooled down, stir in the honey to coat the onions. Transfer the whipped cheese mixture to a dish and top with the onions. They should sit on top of the cheese and not sink down.
Top with chopped chives and enjoy!
How to serve
Serve this dip alongside toasted bread or pita chips. I like to use a whole wheat baguette - drizzle some olive oil over top with a pinch of salt and toast in the oven at 350 F for about 6 minutes. Any yummy bread like sourdough or crostini will work for this spread!
Add a nutty flavor to the spread with walnuts, chopped almonds, or pecans.
You can also serve with fresh veggies like carrot sticks, celery sticks, bell pepper strips or radish slices. Garnish with fresh herbs like dill, oregano or fresh thyme on top of the whipped goat cheese spread to add a unique flavor.
How to store
Store leftover whipped goat cheese in the fridge. You can transfer it to an airtight container with a lid (what I recommend as it will keep longer) or you can wrap the dish tightly with saran wrap.
It will keep in the fridge for up to a week.
Frequently asked questions
You can use a variety of things to whip with the goat cheese. I use a low fat greek yogurt in this recipe which allows the goat cheese flavor to really shine through and not be overpowering.
This dip will last for up to a week in the fridge when stored in an airtight container. You can also wrap saran wrap around the dish - just make sure it's tight.
To soften the goat cheese, leave it out on the counter for an hour or two to come to room temperature. Do not microwave it as it will melt and won't form back into a firm shape.
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Whipped Goat Cheese
- ½ white onion approx. ¾ cup
- 4 tablespoon olive oil - divided
- 12 oz goat cheese - this is 1 of the large 8 oz logs and 1 of the smaller 4 oz logs or 3 small 4 oz logs
- ½ cup greek yogurt - unsweetened and plain (I used 0% fat)
- 2 tablespoon almond milk - unsweetened and plain
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 4 tablespoon honey - divided
- 2 tablespoon chives - chopped
- Chop the onion into thin strips, about ½ inch thick. Add to a skillet with 2 tablespoon of olive oil and heat over medium-low heat. Stir occasionally to prevent burning. Continue to cook until the onions are translucent and soft which will take about 15 - 20 minutes. They will then quickly turn a golden caramel color. Once this happens, remove the skillet from the heat and allow the onions to cool while you prepare the rest of the dip.
- Add the goat cheese and greek yogurt to a food processor and blend until well mixed. It will be pretty thick at this point.
- Scrape down the sides and then turn the processor back on and add the almond milk, the remaining 2 tablespoon olive oil, garlic powder, sea salt, and pepper through the nozzle. Blend until the blade is running smoothly and the mixture is nice and creamy.
- Then add 2 tablespoon of honey to the mixture and pulse a few times to distribute. Don’t blend or over mix, you want the honey to just be gently folded into the cheese.
- When ready to serve, add the remaining 2 tablespoons honey to the skillet with the onions and toss to coat. Then transfer the whipped goat cheese to a dish (use anything from a 6 - 8 inch dish) and spoon the onions over top. Sprinkle the chopped chives and enjoy with toasted bread, vegetable sticks, crackers, etc.