This Whipped Goat Cheese with Roasted Grapes is a delicious creamy dip recipe – it's sweet, salty, tangy, and just all around perfect. The whipped goat cheese element on its own is the perfect base for so many topping ideas (suggestions below), but I particularly love the roasted grapes.
Because this goat cheese appetizer uses such few and simple ingredients, try to find good quality options, especially for the cheese.
- Goat cheese: Plain, fresh goat cheese. If you can find local goat cheese even better. You can also look for Chèvre, which is the French word for goat cheese and is often found on packaging in the US. Vermont Creamery makes a great one and so does Trader Joe’s.
- To keep the flavors simple and pure, this whipped goat cheese recipe is made without cream cheese.
- Extra virgin olive oil: Added to help the goat cheese whip together, and is drizzled over the grapes before roasting. Given these simple applications, you want to use an extra virgin olive oil so the flavor is richer.
- Grapes: Seedless red grapes are ideal. They are a bit sweeter and less bitter than green grapes.
- Regardless of if you use red or green grapes, definitely use seedless.
- Honey: Any lighter colored honey is great. Local honey helps fight allergies, so use it if you can find it!
- Lemon zest: Freshly zested lemon brightens up the whipped goat cheese in a very simple yet delicious way.
- Basil: Fresh basil is the perfect herbaceous finishing element.
- Kosher salt and black pepper: These both add flavor and bring out the natural flavors of the ingredients involved.
- Bread: to serve! I like sourdough.
Step by step instructions
Just a few quick steps to make this amazing creamy whipped goat cheese dip with bursting sweet roasted grapes. Full recipe can be found at the end of this page.
1. Whip the goat cheese. To a food processor, add the goat cheese, extra virgin olive oil, honey, lemon zest, salt, and pepper. Whip together for 30-45 seconds, scraping down the edges half way through, until you get a smooth, creamy texture.
2. Roast the grapes. In a small baking dish or on a baking sheet, toss the grapes with extra virgin olive oil and salt. Roast at 425°F for 15 minutes until they just start to burst.
3. Serve. Transfer the whipped goat cheese mixture to a plate with a rim or a shallow bowl, then spoon the roasted grapes over top. Sprinkle with fresh basil and a drizzle of honey or olive oil.
Tips and tricks
A few things to consider as you’re making this recipe!
- Let the goat cheese soften to room temperature for about 20-30 minutes before you whip it to help ensure it gets to the ultra creamy consistency.
- Using a food processor will get you the smoothest whipped goat cheese, but you could also use a hand mixer/stand mixer or a whisk and some elbow grease.
- If you want the whipped goat cheese to stay pretty thick, skip the olive oil.
- This recipe can be served at room temperature or while the grapes are still warm.
- Serve with freshly toasted bread, crackers, pita chips, or fresh veggies. You can also serve this dish crostini-style and spread the cheese on pieces of baguette and top each with a few grapes.
While I love this recipe as is, you can play with the toppings for various occasions, peak produce timing, and the holiday season. Add or swap ingredients to mix it up or based on what’s available in your area / what you have on hand. Some suggestions are below!
- Add toasted nuts on top such as walnuts or pecans
- Try roasted cherries, fruit preserves (such as fig jam or raspberry jam), or fresh fruit (such as figs or peaches)
- Try other fresh herbs such as fresh thyme or fresh rosemary
- It is a whipped goat cheese recipe so making this swap will change the crux of the it but you could use ricotta instead
- Lean full-on into savory flavors and use caramelized onions, roasted garlic, roasted tomatoes, or roasted beets instead of grapes
- Use hot honey or red pepper flakes to add a bit of spice
- Add sour cream, greek yogurt, or cream cheese to the goat cheese (although I don't think it's needed!)
Storage & make ahead
- This recipe can be stored in the fridge for up to 2 days in an airtight container.
- If you need to prep in advance, you can whip the goat cheese and roast the grapes but store them separately until you’re ready to serve. And let the goat cheese come to room temp before you plate & serve so it loosens back up.
Most are, but double check that it doesn’t have animal “rennet” in the ingredients.
Goat cheese has more vitamins and minerals, and is a good source of calcium and healthy fats. It also is more easily digested than cow’s cheese, and tends to have less lactose. Sources: GoodRX, StyleCraze
Red grapes are higher in antioxidants, but all grapes are pretty high in fiber and sugar.
Yes! More so when room temperature. But remember: goat cheese does not melt in a similar fashion to mozzarella or cheddar.
More dip recipes
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Whipped Goat Cheese with Roasted Grapes
- Food processor
For the whipped goat cheese
- 8.5 oz goat cheese
- 1 tbsp extra virgin olive oil
- 2 tablespoon honey
- ½ lemon zested
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the roasted grapes & topping
- 1 cup grapes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- 2 tablespoon fresh basil chopped
- Preheat your oven to 425°F.
- Whip the goat cheese. To a food processor, add the goat cheese, extra virgin olive oil, honey, lemon zest, salt, and pepper. Whip together for 30-45 seconds, scraping down the edges half way through, until you get a smooth, creamy texture.
- Roast the grapes. In a small baking dish or on a baking sheet, toss the grapes with extra virgin olive oil and salt. Roast at 425°F for 15 minutes until they just start to burst.
- Serve. Transfer the whipped goat cheese mixture to a plate with a rim or a shallow bowl, then spoon the roasted grapes over top. Sprinkle with fresh basil and a drizzle of honey or olive oil.