Whipped Goat Cheese Dip with Spring Peas
Published Apr 04, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Whipped Goat Cheese Dip starts with a sweet, creamy goat cheese and cream cheese base (irresistible) and is topped with an herby, crunchy spring pea topping. Keep reading to see why this recipe went viral on social media when I first shared it, and why you should absolutely make it for your next spring gathering.
Let’s talk whipped goat cheese. Whipped feta and whipped goat cheese have been circling the internet for awhile, but last spring I had a dream about this crunchy, fresh, green pea topping. And let me tell you, this combination is absolutely out of this world. Last year, when I shared this recipe on Instagram it quickly went viral with so many people making it and sharing photos of it at their spring gatherings.
Make it once, and it will become a favorite at spring birthdays, baby showers, Easter gatherings, Mother’s Day brunches, and any other April, May, or June meal. And if you have spring peas growing in the garden, even better! The goat cheese dip is creamy and rich with just the right texture for dipping. The crunchy, bright peas and herbs on top? That’s what will keep you going back to dip again and again.
Love a good dip? I’ve got more ideas! Try Muhammara and Sriracha White Bean Dip. Then, make an appetizer platter with Black Bean and Corn Salsa and Slow Roasted Tomato Salsa. Don’t forget to add pita bread and tortilla chips, too.
What is Whipped Goat Cheese Dip, Anyway?
If you’ve never had it, prepare to fall in love! Whipped goat cheese dip is a creamy dip often served as an appetizer with pita bread, crackers, or veggie sticks. It features a base of goat cheese blended with other ingredients like honey, herbs, and cream cheese until light and fluffy. Most versions, like this one, also feature a topping for added flavor and texture.
Pin this now to save it for later
Pin It NowIngredients
- Goat Cheese – The star ingredient! Let it come to room temperature for easy mixing.
- Cream Cheese – This enhances the rich, tangy taste and helps achieve a smooth, creamy consistency. For the best results, use full-fat, brick-style cream cheese.
- Honey – Adds just a touch of sweetness.
- Olive Oil – This helps combine the dip ingredients, creating a smooth base without diluting the flavor.
- Snap Peas – I use both snap peas and shelled English or sweet peas for a picture-worthy appearance and differing textures.
- Fresh Herbs – Basil, mint, chives, and/or dill all work well. Use whatever you have on hand!
- Dijon Mustard – This creates a classic, tangy vinaigrette flavor.
- Apple Cider Vinegar – This forms the base of the dressing, enhancing its flavor.
- Kosher Salt – Adjust to taste.
How to Make It (Hint – It’s easy)
- Create the Base – Combine the goat cheese, cream cheese, honey, and one tablespoon of olive oil in a food processor. Blend until smooth. Then, spread the mixture evenly on a shallow platter.
- Boil the Peas – Add the whole peas and shelled peas to a saucepan of boiling water. Then, transfer them to an ice bath to cool. This stops the cooking process.
- Prepare the Topping – Thinly slice the snap peas. Then, whisk the mustard, vinegar, salt, and remaining oil in a small bowl. Add the peas and herbs, and toss to combine.
- Layer – Spoon the peas and vinaigrette evenly over the whipped goat cheese dip, and enjoy!
Serving Suggestions
The easiest way to serve whipped goat cheese dip is with toasted bread, pita chips, crackers, or veggie sticks for dipping.
However, my favorite way to enjoy it is with ciabatta. I brush thinly sliced ciabatta pieces generously with olive oil, and bake at 400° Fahrenheit for about 7 to 10 minutes or until they’re super crisp. Then, I spread the dip on top, and serve warm. It’s truly out of this world delicious!
Spring gatherings, look out. Things are about to get very, very delicious. 😉
Frequently Asked Questions
Yes, you can prepare the whipped goat cheese up to 2 days in advance. Store the whipped goat cheese in the fridge and just give it a good stir before serving. You can blanch (boil) the peas up to 2 days in advance but wait to combine it with the herbs and dressing until right before serving.
I don’t recommend it. The dairy doesn’t tend to thaw well, becoming runny and losing its delicious flavor once thawed.
Yes, you can sometimes find vegan-style goat cheese in grocery stores. Then, swap the cream cheese for your favorite plant-based variety, and follow the instructions as described.
More Fresh Spring Favorites
Favorite Tools
Pin this now to save it for later
Pin It Now
Whipped Goat Cheese Dip with Spring Peas Recipe
Equipment
- Knife
- Food Processor
- Saucepan
- Mixing Bowls
Ingredients
- 8 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 Tablespoon honey
- 4 Tablespoons olive oil
- 2 cups snap peas (still in their pods) (or use 8 oz asparagus spears sliced into 1/4 inch rounds)
- 1 cup English or sweet peas, shelled
- 1/2 cup finely chopped fresh herbs like basil, mint, chives, and/or dill
- 2 teaspoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon kosher salt
- Toasted bread, pita chips, or crackers, for serving (see note)
Instructions
- Combine the goat cheese, cream cheese, honey, and 1 tablespoon of olive oil in the bowl of a food processor. Blend until smooth. Spread out on a shallow platter.
- Bring a saucepan of salted water to a boil. Fill a bowl with ice water and place it nearby. To the boiling water, add the whole peas and shelled peas and boil for 60 seconds. Use a slotted spoon or ladle to transfer all of the peas to the ice water and let them cool for about a minute.
- Thinly slice the snap peas.
- Meanwhile, in a medium mixing bowl, whisk together the mustard, vinegar, salt, and 3 tablespoons of olive oil. Add the sliced snap peas, shelled peas, and all of the fresh herbs. Stir gently to combine.
- Spoon the peas and vinaigrette evenly over the whipped goat cheese. Serve immediately with toasted bread, pita chips, or crackers for serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
