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
- 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!
- 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!
- Continue whipping, then add in fresh lemon zest and juice.
- 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!
- 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.