Whipped goat cheese is light and creamy and finished with a salty swirl of peppered bacon fat, and a drizzle of honey.
We all love a good dip—especially one that balances bold flavors with a light texture. This whipped goat cheese dip is exactly that: tangy, airy, and irresistible. It’s the kind of appetizer that invites grazing, pairs beautifully with wine or beer, and never leaves guests feeling too full. It also makes a fantastic snack or a spread for sandwiches and crostini.
For the silkiest result, the cheese is pulsed in a food processor rather than a stand mixer. In a few quick pulses the combination of goat cheese, ricotta or cream cheese, lemon and olive oil turns into a fluffy spread that’s wonderfully scoopable. Toasted sourdough is my go-to for serving, but crisp crackers, breadsticks, or vegetable crudités work just as well. To add a subtle fruitiness and gentle heat, I like to use Aleppo pepper flakes (or simple red pepper flakes as an easy substitute).
This recipe is intentionally flexible. Swap the bacon for pancetta for a slightly different cured-pork flavor, or replace thyme with oregano for an herbal note that leans Mediterranean. You can make it ahead: refrigerate the whipped cheese and reheat the bacon briefly to refresh the fat before spooning it over the dip. That bacon fat is a key element—letting the pepper and thyme steep in the warm fat releases their aroma and deepens the overall taste.
Serving suggestions and tips:
- Serve at room temperature so the cheese is soft and easy to spread. If chilled, let it sit 15–20 minutes before serving.
- Render the bacon slowly over medium heat so the fat becomes flavorful without burning—this yields crisp pieces and a clean flavored oil to spoon over the dip.
- If you prefer less salt, taste the bacon before adding all of the fat to the cheese; reserve some for drizzling separately.
- Make it ahead by preparing the whipped cheese and storing it in an airtight container. Cook and cool the bacon separately, then warm the bacon briefly and pour the fat and bacon over the cheese just before serving.
- For a sweeter contrast, use a mild honey and add the drizzle sparingly, letting guests add extra if they like a sweeter finish.
Whipped goats cheese dip with bacon, thyme and honey
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5 from 1 review
Author: Jess Pryles
Ingredients
Units
Scale
8 oz goat cheese
4 oz ricotta or cream cheese
2 tablespoons lemon juice
1 tablespoon olive oil
4 oz thick cut bacon
2 tablespoons fresh thyme leaves
1 tablespoon Aleppo or red pepper flakes (adjust to taste)
1–2 tablespoons honey, for drizzling
toasted sourdough, crackers, or crudités for serving
Instructions
- Add the goat cheese, ricotta (or cream cheese), lemon juice and olive oil to a food processor. Pulse in short bursts until the mixture becomes smooth and fluffy. Stop and scrape down the sides as needed, then transfer the whipped cheese to a shallow serving bowl and set aside.
- Cut the bacon into small pieces. Place the bacon in a saucepan over medium heat and cook, stirring occasionally, until the fat is rendered and the pieces start to brown and crisp, about 15–17 minutes. Adjust the time slightly depending on the thickness of your bacon.
- Once the bacon is cooked, add the pepper flakes and fresh thyme to the pan and remove it from the heat. Let the mixture sit for 2–5 minutes so the herbs and pepper can infuse the warm bacon fat without burning the spices.
- Spoon the cooked bacon and several spoonfuls of the flavored bacon fat over the prepared whipped cheese. The fat will create a savory glaze and carry the pepper and thyme flavor into the cheese for maximum impact.
- Finish by drizzling 1–2 tablespoons of honey over the top for a sweet contrast. Serve immediately with toasted sourdough, crackers, or fresh vegetables. Leftovers can be refrigerated and brought back to room temperature before serving.