Why You’ll Love this Whipped Goat Cheese with Honey & Thyme
This is my go-to last-minute appetizer because it’s fast, customizable, and everyone loves goat cheese.
I love that you can swap toppings based on the season! Use cranberries for Christmas, fig jam for Thanksgiving, or keep it simple with hot honey and herbs. Plus, the dipping options are endless (bread, crackers, veggies, you name it!).
A few recipe highlights:
- Ready in just 10 minutes.
- Customizable for holidays or everyday.
- Creamy, tangy, and pairs with sweet or savory toppings.
- A guaranteed crowd-pleaser.
Consider this easy whipped goat cheese recipe the creamy, slightly sweet sequel to cottage cheese dip or the customizable cousin to cranberry whipped feta. Both make an easy holiday appetizer or game day dip.
Looking for another impressive and cheesy appetizer recipe? Try caprese dip, baked brie with fig jam, or cottage cheese queso next!
Ingredients You’ll Need
How to Make This Whipped Goat Cheese Recipe
- Blend until smooth. Add goat cheese, cream cheese, rosemary, thyme, salt, pepper, and honey to a food processor. Blend on high until smooth, scraping down the sides as needed.
- Taste and adjust consistency. For a thinner dip, add a splash of milk or heavy cream and blend again.
- Serve and Enjoy. Transfer to a bowl, drizzle with more honey, sprinkle with herbs, and serve with your favorite dippers.
Variations & Substitutions
- Spicy Kick: Add a pinch of red pepper flakes.
- Extra Creamy: Use a little milk or Greek yogurt.
- Crunch Factor: Top with chopped nuts or pomegranate seeds.
- Dairy-Free: Use a dairy-free cream cheese alternative.
- Make it for the holidays: Add a layer of bourbon bacon jam, hot pepper jelly, or cranberry sauce.
- Without the cream cheese: Add a couple splashes of water or milk or swap the cream cheese for Greek yogurt.
Make-Ahead and Storage
- Make Ahead: Blend everything and store in the fridge for up to 3 days.
- Before Serving: Let it come to room temp for the best texture.
More Goat Cheese Appetizers
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Whipped Goat Cheese
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Ingredients
- 10.5 oz fresh goat cheese room temperature
- 4 oz cream cheese room temperature, dairy-free if needed
- 1 Tablespoon fresh rosemary
- 1 Tablespoon fresh thyme
- 1/2 teaspoon kosher salt and pepper to taste
- 2 Tablespoons hot honey plus more for drizzling
- To serve: Toasted french baguette, pita chips, everything baked pretzels, dried fruits or fresh veggies
Instructions
- Add all of the ingredients to the bowl of a food processor or high-speed blender.10.5 oz fresh goat cheese, 4 oz cream cheese, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh thyme, 1/2 teaspoon kosher salt
- Blend on high speed until smooth and creamy, scraping down the sides of the bowl as needed. Add a splash of heavy cream, milk, or water to thin out the consistency to your liking.
- Transfer to a serving bowl and top with a drizzle of honey and more fresh herbs. Serve with your favorite veggies, bread, pretzels or bread.2 Tablespoons hot honey
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes! Store in an airtight container in the fridge for up to 3 days. Stir before serving.
I don’t recommend it because it can separate after freezing and thawing.
Let it sit at room temp for 20 minutes, then stir or blend quickly to restore creaminess.
Toasted sourdough, crostini, crackers, fresh veggies, and fruit like pears and figs. The everything bagel pretzels in the recipe card are a must!
You can swap the cream cheese for a few tablespoons of olive oil or use greek yogurt or ricotta. I’ve also done whipped goat cheese by itself with a few splashes of water, the herbs, and honey! It’s a great lactose-free option.
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When you say hot honey, is that referring to heating the honey up or is it a spicy kind of honey?
Hi Joy! It’s a kind of honey. HERE’s an example!
Roasted the smaller, colorful carrots and drizzled some homemade pesto paired with this whipped goat cheese! Amazing!
Audra! That sounds INCREDIBLE. Thanks for taking the time to share!