Looking for a quick and delicious vegetarian holiday appetizer? This Whipped Goat Cheese Dip is light and creamy, topped with crunchy pistachios, juicy pomegranate seeds, and a generous drizzle of peppered rosemary hot honey. Ready in just 15 minutes, it’s an easy yet elegant dish that’s sure to impress.
Why you should try this recipe
- Quick & easy – In just 15 minutes, this simple recipe delivers big flavors with minimal effort. It’s perfect for a last-minute apéro, especially when paired with Lemon Roasted Beet Dip or Creamy White Bean Dip with Marinated Artichoke.
- Flavor & texture combo that just works – Creamy goat cheese, nutty pistachios, sweet-tart pomegranate, and spicy rosemary hot honey come together in a light, fluffy dip that balances crunch, creaminess, and juicy bursts. Leftover pomegranate? Turn it into Muhammara with Fresh Pomegranate or use it to top a creamy Mutabbal (Middle Eastern Eggplant Dip).
- Versatile – This gourmet dip isn’t just for holiday appetizers! It also shines on cheese boards, pairs beautifully with crackers, and elevates any gathering year-round.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Goat cheese – Use fresh, soft goat cheese for the creamiest, fluffiest texture, which is essential for a smooth, airy dip. Got leftovers? Try them in Spinach Quiche with Goat Cheese or Asparagus and Goat Cheese Crostini.
- Unsalted toasted pistachios – They provide a lovely nuttiness and crunch. If you only have salted pistachios, simply reduce the amount of added salt.
- Rosemary – Fresh rosemary brings a vibrant, spicy note to the hot honey. If fresh isn’t available, dried rosemary can be used as a substitute.
Love whipped cheese dips? Check out my Whipped Ricotta Dip With Roasted Olives and Whipped Feta Dip With Roasted Cherry Tomatoes!
How to make Whipped Goat Cheese Dip?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Whip the goat cheese. In a food processor, combine the fresh goat cheese and flaky sea salt. Blend for about 30 seconds, pausing once to scrape down the sides, until the mixture is smooth and fluffy.
Step 2. Plate the dip. Spoon the whipped goat cheese onto a shallow serving dish, spreading it into an even 1-inch (2.5 cm) layer. Set aside.
Step 3. Prepare the hot honey. In a small saucepan, combine the honey, finely chopped rosemary, and black pepper. Heat over medium heat until the mixture becomes foamy. Remove from the heat and let it cool for about 1 minute.
Step 4. Garnish the dip. Evenly sprinkle the whipped cheese with chopped pistachios and pomegranate seeds.
Step 5. Drizzle the hot honey. Pour the hot honey evenly over the whipped cheese.
Step 6. Serve and enjoy. Serve immediately with crusty toasted bread or crackers.
Nim Keys – Useful Tips
- Make-ahead tip – You can prepare the whipped goat cheese up to two days in advance. Store it in an airtight container in the fridge, and take it out 30 minutes before serving to allow it to loosen and warm up slightly.
- Hot honey tip – For the best texture, make the hot honey just before serving, as it will harden if left at room temperature. If it does thicken, simply reheat it in a saucepan before drizzling over the dip.
- Serving option – For individual servings, serve the whipped goat cheese on crostini. Toast baguette slices, top with the goat cheese, and garnish with pistachios, pomegranate, and hot honey for a delicious bite-sized treat.
Wine Pairing🍷
PINOT GRIS
Pronounced “Pee-no Gree”
Look for an off-dry Pinot Gris, which offers a hint of sweetness. Its honeyed notes will complement the hot honey, while its crisp freshness will balance the creamy goat cheese and enhance the nuttiness of the pistachios and the juiciness of the pomegranate.
Wine Appellation Suggestion:
Recipe FAQs
Yes! Here’s how:
1. Make the whipped cheese and store it in an airtight container in the fridge for up to 2 days.
2. Prepare the pomegranate arils and keep them in a separate container in the fridge. Chop the pistachios and keep them in an airtight container at room temperature.
3. Just before serving, assemble the dip and prepare the hot honey. (You can even make the hot honey ahead of time and reheat it in the microwave or on the stove right before serving!)
Labneh! Either plain labneh or goat cheese labneh (often found in the fresh section of Middle Eastern grocery stores) works great as a substitute.
Absolutely! Since the recipe uses soft fresh goat cheese, you can easily whip it with a hand mixer or even a whisk.
More Goat Cheese Recipes
If you tried this Whipped Goat Cheese Dip or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Whipped Goat Cheese Dip With Pistachios, Pomegranate, Hot Honey
PRINT SAVEINGREDIENTS
- 14 ounces (400 g) fresh, soft goat cheese
- ⅛ teaspoon kosher salt
- ⅓ cup (50 g) pomegranate seeds
- ⅓ cup (40 g) unsalted toasted pistachios roughly chopped
- ⅓ cup (80 ml) honey
- ½ tablespoon fresh rosemary thinly chopped (or ½ teaspoon of dried rosemary)
- ½ teaspoon freshly cracked black pepper
INSTRUCTIONS
- Whip the goat cheese. In a food processor, combine the fresh goat cheese and flaky sea salt. Blend for about 30 seconds, pausing once to scrape down the sides, until the mixture is smooth and fluffy.
- Plate the dip. Spoon the whipped cheese onto a shallow serving dish, spreading it into an even 1-inch (2.5 cm) layer. Set aside.
- Prepare the hot honey. In a small saucepan, combine the honey, finely chopped rosemary, and black pepper. Heat over medium heat until the mixture becomes foamy. Remove from the heat and let it cool for about 1 minute.
- Garnish the dip. Evenly sprinkle the whipped goat cheese with chopped pistachios and pomegranate seeds.
- Drizzle the hot honey. Pour the hot honey evenly over the whipped cheese.
- Serve and enjoy. Serve immediately with crusty toasted bread or crackers.
NOTES
- Make-ahead tip – You can prepare the whipped goat cheese up to two days in advance. Store it in an airtight container in the fridge, and take it out 30 minutes before serving to allow it to loosen and warm up slightly.
- Hot honey tip – For the best texture, make the hot honey just before serving, as it will harden if left at room temperature. If it does thicken, simply reheat it in a saucepan before drizzling over the dip.
- Serving option – For individual servings, serve the whipped goat cheese on crostini. Toast baguette slices, top with the goat cheese, and garnish with pistachios, pomegranate, and hot honey for a delicious bite-sized treat.
The pomegranate seeds does it for me!
Thank you so much, Sidney! Glad you liked it.