Whipped Chèvre with Honey and Lemon

Whipped Chèvre with Honey and Lemon

This fresh chèvre dip is the perfect companion to my Maple Sugar Dandelion Fritters, and Flower Garden I, but it’s also worthy of a solo spotlight because it is SO versatile. It takes me less than 15 minutes from start to finish, and is great any time during spring or summer. I dip fresh Granny Smith apples into it, I spread it on crackers and eat it with fresh berries, I’ve even used it on top of soft Angel Food Cake as a dessert- truly, there are so many options.

Here’s what you’ll need:

  • 12oz fresh, local, chèvre
  • 2 1/2 tbsp local raw honey
  • Zest of 1 lemon
  • ~1 1/2 tbsp fresh lemon juice
  • 1/2 cup cool water

Getting started…

  1. Add chèvre and half the water to a medium sized mixing bowl. Begin to whip lightly with a fork. If you prefer, you can also do this in a stand mixer, but I find that to be unnecessary for such a quick and simple recipe like this!
  2. Pour in honey. You can use one varietal, or a blend. Personally, I like to use a local raw New Jersey Wildflower honey alongside the Bee Seasonal Aroeira Brazilian Pink Peppercorn Honey, but whatever is in your pantry will work!
  3. Continue whipping, then add in fresh lemon zest and juice.
  4. Chèvre should be getting nice and fluffy now. If not, add a bit more water, then continue whipping for a few more minutes until light and fluffy!
  5. Spoon dip into a serving bowl, top with a bit of extra honey if you like, and enjoy! Try it with my Maple Sugar Dandelion Fritters, or fresh apple slices, or rosemary crackers, or just dive in with a spoon.

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