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Whipped Goat Cheese Dip with Spring Peas Recipe

Who doesn’t love a good dip at a spring gathering. And this one has all the things. A base of whipped cream cheese and goat cheese is tangy and super creamy. The topping is bright and fresh - a mixture of fresh herbs, tart vinaigrette, and crunchy snap peas. I can’t wait for you to try it.
Prep Time25 minutes
Total Time25 minutes
Course: Appetizer
Keyword: appetizer, dip, easy appetizer, party and entertaining, party recipe, party snacks, spring
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $8.00

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

Ciabatta for dipping - My favorite dipping tool is to take thinly sliced ciabatta and spread it out on a sheet pan. Brush it generously with olive oil and bake at 400°F until very crisp, 7 to 10 minutes.
Make ahead - 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.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 8g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 239mg | Potassium: 147mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1116IU | Vitamin C: 24mg | Calcium: 76mg | Iron: 2mg