4 - 6 Servings
Cook Time:
25 Minutes

Akin to hummus as a vehicle for crudites, this warm and creamy light dip is enriched with caramelized shallots, toasted pecans, fresh lemon juice, tangy plain yogurt, a pinch of cayenne and chives. Serve with any combination of heirloom carrots, green beans, mild onions, peppers or radishes. Don't limit it to a vegetable dip though; it may become just as popular as hummus for hearty crackers, fresh bread or even pretzels.

Featured Cheese
Original Log
Whipped Goat Cheese Close Up Overhead


  • 2 tablespoons olive oil
  • 1 cup finely chopped shallots
  • 2 cloves garlic, minced (about 1½ teaspoons)
  • 2 Laura Chenel Original Goat Cheese Logs (8 ounces each), softened to room temperature and crumbled
  • ¼ cup plain yogurt
  • 2 teaspoons fresh lemon juice, plus more to taste
  • ¼ teaspoon kosher salt, plus more to taste
  • ⅛ teaspoon freshly ground black pepper, plus more to taste
  • A pinch cayenne
  • ¼ cup toasted, chopped pecans
  • 2 tablespoons chopped chives
  • Assorted crudité and/or crackers for serving


  1. Warm the olive oil in a heavy-bottomed skillet over medium heat, add the shallots, and cook, stirring every so often, until soft and deep golden brown, about 15 minutes.
  2. Add the garlic and cook until aromatic, about 30 seconds.
  3. Remove from the heat, and using a rubber spatula, stir in the goat cheese, yogurt, lemon juice, salt, pepper, and cayenne, mixing until smooth and well combined.
  4. Taste and adjust seasonings, if desired.
  5. Transfer the mixture to a serving dish, and sprinkle with the pecans and chives.
  6. Serve warm or at room temperature alongside your favorite crudité and/or crackers.
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