Introducing the perfect vegetarian holiday appetizer: Whipped Goat Cheese Dip topped with crunchy pistachios, juicy pomegranate seeds, and peppered rosemary hot honey. Toast some bread and dig in!
Why you should try this recipe
- Unique flavor fusion – the creamy and tangy goat cheese complements the nutty pistachios, sweet-tart pomegranate seeds, and the heat from the hot peppered rosemary honey. A delicious blend of sweet, savory, and spicy notes!
- Texture combo – a fluffy, light, whipped goat cheese, crunchy pistachios, juicy pomegranate seeds, and luscious honey. The perfect team of textures.
- Versatile charm: this dip isn’t just delicious; it’s a showstopper too. Perfect as a fancy appetizer, jazzing up a cheese board, or stealing the spotlight on crackers.
- A recipe for goat cheese fans – another addition to the goat cheese series on this blog, alongside Goat Cheese Salad With Arugula, Apple, and Pecans, Asparagus, Burrata and Goat’s Cheese Crostini, and Goat’s Cheese Popovers with Lemon Chives Butter!
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The ingredients you’ll need
- Fresh goat cheese – make sure to choose fresh, soft goat cheese for this recipe. A key ingredient to get the creamiest, fluffiest texture.
- Unsalted toasted pistachios – for a delicious nuttiness and crunch. If using salted toasted pistachios, drop the salt in the recipe.
- Pomegranate arils – for a tangy, juicy burst in the mouth.
- Honey – to drizzle on top. A candied topping for this fluffy dip.
- Fresh rosemary – for a vibrant peppery, citrusy touch to elevate this dish.
- Ground black pepper – to season the hot honey with a nice kick.
- Kosher salt – to season.
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
Love whipped cheeses? Check out my Whipped Feta Dip With Roasted Cherry Tomatoes and Whipped Ricotta Dip With Roasted Olives!
How to make Whipped Goat Cheese Dip with Pistachios, Pomegranate, and Hot Honey?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Make the whipped goat cheese.
- Add the fresh goat cheese and flaky sea salt to a food processor.
- Mix until smooth and fluffy, about 30 seconds, stopping halfway to scrape the sides.
The whipped goat cheese can be made up to two days in advance and then stored in an airtight container in the fridge. Take it out of the fridge 30 minutes before serving to let it loosen up and warm up.
Prepare the toppings.
- Remove the pomegranate arils from the skin.
- Roughly chop unsalted toasted pistachios.
- Thinly chop fresh rosemary and ground black pepper.
Assemble the whipped goat cheese dip.
- Spoon the whipped goat cheese onto a shallow serving dish, creating a 1-inch (2.5 cm) layer.
- Sprinkle with the chopped pistachios and pomegranate arils.
Just before serving, prepare and pour the peppered rosemary hot honey.
- In a small saucepan, add the honey, thinly chopped rosemary, and ground black pepper.
- Melt over medium heat until the mixture is foamy. Then, remove from the stoves and set aside to cool down, for about 1 minute.
- Pour the hot honey evenly over the whipped goat cheese.
- It’s ready! Serve immediately with crusty toasted bread or crackers and a chilled glass of Pinot Gris.
- Enjoy!
Nim Keys – Useful Tips
- The whipped goat cheese can be made up to two days in advance and then stored in an airtight container in the fridge. Take it out of the fridge 30 minutes before serving to let it loosen up and warm up.
- I recommend making the hot honey at the last minute, just before serving, as it will harden if left at room temperature. If this happens, just warm it up in the pan before serving.
- This recipe can also be served in the form of crostini, if you prefer an individual serving option. Just toast baguette bread slices and top with the whipped goat cheese. Sprinkle with the pistachios, pomegranate, and hot honey.
Wine Pairing🍷
PINOT GRIS
Pronounced “Pee-no Gree”
Look for an off-dry Pinot Gris (which means slightly sweet). The honeyed character and light sweetness of this wine will complement the hot honey beautifully, while its freshness and dried fruit flavor will bring out the nuttiness of toasted pistachios and the juiciness of pomegranate.
WINE APPELLATION SUGGESTIONS
* German name for Pinot Gris
Recipe FAQs
Labneh! Either plain labneh or goat cheese labneh (that can sometimes be found in the fresh section of Middle Eastern grocery stores).
Toasted walnuts, pecans, and hazelnuts will work great here too.
Yes! 1/Make the whipped goat cheese and keep it in the fridge in an airtight container for up to 2 days. 2/Prepare the pomegranate arils and store them in a separate container in the fridge. Chop the pistachios and set aside. 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 a microwave just before serving!)
Other Delicious Holiday Recipes
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 arils
- ⅓ cup (40 g) unsalted toasted pistachios
- ⅓ cup (80 ml) honey
- ½ tablespoon fresh rosemary thinly chopped (or ½ teaspoon of dried rosemary)
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS
Make the whipped goat cheese.
- Add the fresh goat cheese and flaky sea salt to a food processor.
- Mix until smooth and fluffy, about 30 seconds, stopping halfway to scrape the sides.
Prepare the toppings.
- Remove the pomegranate arils from the skin.
- Roughly chop unsalted toasted pistachios.
- Thinly chop fresh rosemary and ground black pepper.
Assemble the whipped goat cheese dip.
- Spoon the whipped goat cheese onto a shallow serving dish, creating a 1-inch (2.5 cm) layer.
- Sprinkle with the chopped pistachios and pomegranate arils.
- In a small saucepan, add the honey, thinly chopped rosemary, and ground black pepper.
- Melt over medium heat until the mixture is foamy. Then, remove from the stoves and set aside to cool down for about 1 minute.
- Pour the hot honey evenly over the whipped goat cheese.
- It’s ready! Serve immediately with crusty toasted bread or crackers and a chilled glass of Pinot Gris.
NOTES
- The whipped goat cheese can be made up to two days in advance and then stored in an airtight container in the fridge. Take it out of the fridge 30 minutes before serving to let it loosen up and warm up.
- I recommend making the hot honey at the last minute, just before serving, as it will harden if left at room temperature. If this happens, just warm it up in the saucepan until liquid.
- This recipe can also be served in the form of crostini, if you prefer an individual serving option. Just toast baguette bread slices and top with the whipped goat cheese. Sprinkle with the pistachios, pomegranate, and hot honey.
The pomegranate seeds does it for me!
Thank you so much, Sidney! Glad you liked it.