Green Chile Whipped Goat Cheese Recipe

This is the recipe I was working on when Sarah Lonsdale came to visit for an interview for Remodelista. Whipped goat cheese is simply combined with flecks of sautéed garlic and green chile resulting in an easy spread that pairs perfectly with a long list of things.

Green Chile Whipped Goat Cheese

This is the recipe I was working on when Sarah Lonsdale came to visit to do this interview. You can see my little recipe notepad in some of the photos in that piece. Although, come to think of it, to call this an actual recipe might be a stretch. Whipped goat cheese is simply combined with flecks of sautéed garlic and green chile resulting in an easy spread that pairs perfectly with a long list of things. To date, I've used a smear on warm tortillas before adding beans and sautéed mushrooms. I've added a couple of spoonfuls to finish a pan of scrambled eggs. Along the lines of this. And a thin layer works nicely inside a lettuce wrap helping to keep other fillings in place while adding a bit of richness. A dollop in a carrot soup like this one is just the sort of spicy tang a soup like that needs, but I bet you can come up with ideas that trump these. Enjoy the spread, and in the meantime I'm going to unpack from a whirlwind trip to New York. Much love to the East Coast for such a warm welcome, I can't wait to come back. More soon! -h

Green Chile Whipped Goat CheeseGreen Chile Whipped Goat Cheese

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Green Chile Whipped Goat Cheese

I used goat cheese here, but can imagine a version with strained plain Greek yogurt, or strained ricotta in place of the goat cheese.

8 ounces goat cheese
2 tablespoons half & half or other liquid
3 tablespoons extra virgin olive oil
1 serrano chile, stemmed, seeded, minced
2 medium cloves garlic, smashed, minced
1 1/2 teaspoons toasted sesame seeds
pinch of salt, or to taste

In a medium bowl whisk together the goat cheese and half & half. A hand blender makes quick work of this if you have one. It should become light, and easily spreadable.

Combine the olive oil, chile, and garlic, in a small saucepan over medium heat. Allow to cook for five minutes or so - it's o.k. if the garlic takes on a bit of color, but you don't want it to get too dark. Use a slotted spoon or fork to transfer most of the solids to the goat cheese, and stir in. Season with salt to taste. Allow the chile oil to cool a bit. When ready to serve, transfer the goat cheese to a serving bowl, and finish by drizzling with the oil, and remaining garlic and chile solids. Sprinkle with sesame seeds.

Makes about 1 cup.

Prep time: 5 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment


This sounds amazing, but I have to make it lactose free. What "other liquid" would you suggest besides half & half?


    Hi Kim, you could try draining a dairy-free yogurt so that it thickens.

    Heidi Swanson

I'll be making this for our Thanksgiving table as well - many thanks.


I've added this to our Thanksgiving menu. I wanted an appetizer that wouldn't take me too long to make but indulgent enough for the special occasion. Thanks!


Mmm, sounds lovely. This would make a great crostini spread for holiday parties :)


Sounds delicious Heidi! Want to pass on to you another (simple) but surprising taste. Whip goat cheese and add minced preserved lemon. Pomegranate seeds (at this time of year) are wonderful with this combination...

Pam O'Connell

*Gets a nice bit of crusty bread* Yum! This looks and sounds absolutely divine! I had a seedy ciabatta with roast pepper and silky smooth goats cheese yesterday and this here recipe is just making me want more :D x

Jules @ WolfItDown

Strained ricotta sounds like a great alternative! Can't wait to try it!! :)

Mary Frances

This is doable for vegans--Kite Hill makes a wonderful soft cheese from almonds that I use instead of goat cheese. It is delicious, rich, and creamy. It doesn't have the goaty taste, but some of us can live without that!

Christine Whittington

So simple. Yet sounds so delicious!


I imagine that this would be fantastic as part of a bruschetta. And I love that you wrote out this recipe on parchment paper.


I love goat cheese as is and have a feeling this is a ridiculously delicious way of enjoying it even more!


I always come to this blog because I think to myself, what recipe or food idea am I going to see that I haven't seen anywhere else. Today did not disappoint!!! Honestly, I have no idea how this is going to taste with this mix of ingredients but I cannot wait to try. Thanks!!!

Laura ~ Raise Your Garden

Sometimes, it's those "non-recipes" easy flukes that end up being the stars of our rotation. I have a salad dressing that I whip up in no time, but that I've never thought to post even though it's the easiest way to take a humdrum salad and make it something special.... But I guess that's the curse of blogging - you're always looking for the next Pinterest hit! Thank you for sharing this lovely, simple recipe. The flavours here seem completely on point.

Ksenia @ At the Immigrant's Table

This sounds so great, I cannot wait to try it. And I love your book, I have it for about 2 weeks now and have already cooked three recipes, all of them wonderful. :)


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