This whipped goat cheese is an easy appetizer or spread that you can whip up in under 5 minutes. It’s tangy, bright and creamy – a mixture of goat cheese and cream cheese – whipped with garlic, lemon, red pepper flakes and a little parsley.
I’m a big goat cheese fan. I love it’s bright, tangy flavor. I like it in pasta and on pizza but I especially like it whipped.
Whipped goat cheese is an easy appetizer that comes together in 5 minutes with just a few ingredients. It works well as a dip or a spread. It’s an easy appetizer that’s perfect for a party. You can also make it ahead and store in the fridge until ready to use.
To make this recipe all you need to do is combine goat cheese, cream cheese, a little lemon juice, garlic and red pepper flakes in a food processor and give it a whirl and you’re done. Quick and easy!
When the weather is really hot, I like to put together some fresh veggies, fruit and crackers – add in some whipped goat cheese and you’ve got a light, easy meal. Perfect on a warm summer night with a glass of cold white wine.
Goat cheese by its self is too crumbly to serve in a sandwich but by whipping it you can make a creamy, tangy spread that’s the perfect addition to a sandwich or toast. Just add a few tablespoons of the goat cheese mixture and spread it over the bread – I love it’s tangy taste and smooth, creamy texture.
I love to serve it on sourdough toast or crostini topped with ripe summer tomatoes and a sprinkle of sea salt and fresh herbs.
I love the savory flavor of goat cheese but if you have a sweet tooth try adding a drizzle of honey to the mixture – just a tablespoon or so will do.
Easy steps to make this recipe
- Start by mincing a clove of garlic in the food processor.
- Next add the goat cheese, cream cheese, red pepper flakes, lemon juice and a little black pepper to the food processor and blend until all the ingredients are whipped together.
- Stir in a little parsley into the goat cheese mixture and you are ready to serve.
- Add to a bowl or dish and serve with crackers, celery sticks and carrot sticks.
Tips for making this recipe
- I used a mini food processor because I’m too lazy to get out the big food processor. I had to pulse it back and forward a few times to get it completely blended.
- The dip will firm up when it’s placed in the refrigerator. Just briskly stir it before serving or let it rest at room temperature for a 15 minutes before serving.
- I used a goat cheese that was flavored with herbs and garlic for extra garlic power.
- This can be stored covered in the refrigerator for 4 or 5 days.
- If you live near a Trader Joe’s they sell a great brand of goat cheese called Silver Goat Cheese.
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If you make this recipe and enjoy it, please come back and leave a comment and a rating. I love hearing you!
PrintWhipped Goat Cheese
This whipped goat cheese is an easy appetizer or spread that you can whip up in under 5 minutes. It’s tangy, bright and creamy – a mixture of goat cheese and cream cheese – whipped with garlic, lemon, red pepper flakes and a little parsley.
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 6 1x
- Category: Appetizer
Ingredients
- 8 oz of goat cheese – I used a herb and garlic flavored version
- 4 oz of cream cheese
- 1 clove of garlic – peeled
- 1/4 tsp red pepper flakes
- 1/2 lemon – about 2 tbs of lemon juice
- 8 twists of fresh black pepper from a pepper mill
- 2 tbs minced fresh parsley
Instructions
- Add the peeled garlic clove to a food processor and process until minced.
- Add goat cheese, cream cheese, red pepper flakes, lemon and black pepper to the food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses.
- Once the whipped goat cheese is fully combined, stir in minced parsley and serve.
Notes
The whipped goat cheese will firm up when it’s placed in the refrigerator. Just briskly stir it before serving.
If you make this recipe and enjoy it, please come back and leave a comment and a rating. I love hearing your feedback!
Nutrition
- Serving Size: 1 of 6
- Calories: 238
- Sodium: 188mg
- Fat: 20.1g
- Carbohydrates: 1.6g
- Protein: 13.1g
Jan
I added about 2 T of milk to make it a little more fluffy, filled phyllo cups, and topped w/fig jam to take to a cocktail party. Yum!
★★★★★
Geraldine
Hi Jan! What a great idea! I’m going to give that a try. Love the fig jam topping! Thanks so much for taking the time to let me know how you used it and to leave a rating. Happy holidays!
Leon
used adobe ole spices instead of red pepper flakes (didnt have any)
Sooooo wonderful!
really took the edge off of the sourness of the goat cheese and added a slight smoky taste.
so delicious!
★★★★★
Geraldine
Thank so much for letting me know, Leon. Love the addition of adobe ole spice – I need to try that! Thanks for leaving a 5 star rating as well – I appreciate it!
Amy Spain
Hello! I happened to have all the ingredients on hand so decided to make it. I did add an extra clove of garlic and used a tsp of red chili paste rather than flakes. It is soooooo delicious! I served it on homemade sourdough crostini! Perfect appetizer!!
★★★★★
Geraldine
Hi Amy – thanks so much for letting me know. Love the addition of chili paste – what a great way to spice it up! Thanks so much for leaving a comment and 5 star rating – I appreciate it!
Merrymae
Great recipe- If you don’t have any cream cheese substitute 3 tbsp cream, it works!
★★★★★
Geraldine
So glad you enjoyed it – thanks for the tip about the cream!
Tim Burns
OMG, I just made it as a dip for beet fries. It is amazing. i usually cook on Sunday and my friends always expect something specail. This is it! Thank you so much for sharing this. No longer using Brooks Tangy Ketchup as the dip. This will definitley go down as my go dip for veggies and crisps.
Geraldine
Hey Tim – so glad you enjoyed it! And beet fries sound amazing! Thanks for leaving a comment and letting me know.
Denise
Trying to find a way to do this without the cream cheese. Any suggestions?
Geraldine
Hi Denise – I’m not sure how you would make this without adding cream cheese. The cream cheese gives it a creamy consistency and makes it spreadable.
Anne D
I made this for a ladies’ group tonight and I’m tempted to bring something else so I can hoard this by myself! It’s so, so good! I had plain and fig goat cheese on hand so I used those and added in a good portion of parsley and thyme and a pinch of sage and rosemary (Simon and Garfunkel knew what they were talking about!). I’m looking forward to having everyone try it tonight, but after I got it into the bowl I licked the spoon clean!
★★★★★
Geraldine
What a great comment, Anne – you made me laugh! So glad you enjoyed this! Thanks for taking the time to let me know and leave a rating!
Noelle Edwards
This whipped goat cheese turned out GREAT and was super easy to make! I tried whipped feta last year at Butcher and Bee Charleston and have been craving it ever since. Feta would be great too but you can’t beat the flavor of goat cheese. I added a little bit of lemon zest along with the juice which I think enhanced the flavor. I made this hours ahead of dinner which was nice so I could just pull it out of the fridge, give it a stir and put it on the table as an appetizer while I was preparing pork chops. I served it with rainbow carrots and torn up French bread. Will definitely be making this again!
Geraldine
Hi Noelle – thanks so much for letting me know you enjoyed it. And thanks for leaving a detailed comment – I think it helps other readers to see what people thought of the recipe and how they served it – I appreciate hearing from you!
Sheila
Those photos have sold me, Geraldine.The vegetables look so fresh and a dip made in five minutes,Great.
★★★★★
Geraldine
5 minute dips are the best! Thanks for leaving a rating!