Whipped Hot Honey Goat Cheese
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.
Recipe - GOLDEN VALLEY (+Wines & Spirits)
Whipped Hot Honey Goat Cheese
Prep Time20 Minutes
Servings3
Cook Time27 Minutes
Ingredients
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
10 ounces Chèvre goat cheese, room temperature
4 ounces cream cheese, room temperature
¼ cup grated Parmesan cheese
2 tablespoons L&B Sweet & Spicy Hot Honey, plus more for drizzling
1 garlic clove, grated
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
½ cup drained, medium-diced roasted red peppers
1 teaspoon apple cider vinegar
¼ cup toasted, chopped walnuts
2 tablespoons minced chives
Flaky salt, for garnish
Crackers, for serving
Bread, for serving
Assorted vegetables, for serving
Directions
- 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
- 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.
- Carefully remove the skillet from the oven and swirl it to evenly coat the bottom and sides with the olive oil.
- Transfer the goat cheese dip to the skillet, spread it in an even layer, and bake until warmed through, 15 minutes.
- In a small bowl, toss together the roasted red peppers, apple cider vinegar, and remaining 1 tsp extra virgin olive oil.
- 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.
20 minutes
Prep Time
27 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
LaClare Original Goat Cheese, 8 Ounce
Deal
$8.49 was $9.99$1.06/oz
Crystal Farms Cream Cheese Block, 8 Ounce
$3.49$0.44/oz
L&B Parmigiano Reggiano Cheese, 1 Pound
$19.99/lb L&B Parmigiano
$19.99/lb was $29.99/lb$19.99/lb
L&B Sweet & Spicy Hot Honey, 12 Ounce
$10.99$0.92/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Mt. Olive Roasted Red Peppers, 12 Ounce
$3.69$0.31/oz
Wild Harvest Organic Apple Cider Vinegar, 16 Ounce
$3.35$0.21/oz
L&B Chopped Walnuts, 4 Ounce
Deal
$4.99 was $5.99$1.25/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Maldon Sea Salt Flakes, 8.5 Ounce
$10.89$1.28/oz
L&B Olive Oil & Sea Salt Sourdough Flatbread Bites Crackers, 4 Ounce
$5.99$1.50/oz
L&B French Bread, 14 Ounce
$2.99$0.21/oz
L&B Vegetable Medley, 12 Ounce
$7.99$0.67/oz
Directions
- 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
- 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.
- Carefully remove the skillet from the oven and swirl it to evenly coat the bottom and sides with the olive oil.
- Transfer the goat cheese dip to the skillet, spread it in an even layer, and bake until warmed through, 15 minutes.
- In a small bowl, toss together the roasted red peppers, apple cider vinegar, and remaining 1 tsp extra virgin olive oil.
- 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.