Dinner

Whipped Goat Cheese and Calabrian Chile Oil Dip Recipe

ByHailey Reed October 27, 2025October 27, 2025

Introduction

This Whipped Goat Cheese and Calabrian Chile Oil Dip is a flavorful and creamy appetizer perfect for any gathering. The rich goat cheese pairs beautifully with the spicy, aromatic chile oil, creating a delicious dip that’s easy to prepare and sure to impress.

A white round dish filled with a thick layer of creamy white spread, swirled to create shallow pools of golden oil and small dollops of red sun-dried tomatoes scattered on top; fresh bright green basil leaves are placed generously over the spread and around the edges. On the right side of the dish, several slices of toasted bread with a golden-brown crust and airy texture lean against the spread. A piece of toasted bread garnished with basil and coarse salt sits in the foreground on a white marbled surface, near a pair of dark-colored tongs and a partially visible clear glass bottle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup extra-virgin olive oil
1 to 3 tablespoons crushed Calabrian chile peppers, to taste
14 garlic cloves, peeled
Leaves from 4 sprigs fresh thyme
Leaves from 2 sprigs fresh oregano
1 teaspoon freshly ground black pepper
Fine pink Himalayan salt
10 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 teaspoons honey
Fine pink Himalayan salt, to taste
Basil leaves, for serving
Crunchy vegetables, crackers, or bread, for serving

Instructions

Step 1: Preheat the oven to 400°F. In a small baking dish, combine the olive oil, crushed Calabrian chile peppers, garlic cloves, thyme leaves, oregano leaves, black pepper, and a pinch of fine pink Himalayan salt.
Step 2: Bake the mixture until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let it cool slightly. Use a slotted spoon to transfer the garlic to a cutting board, then finely chop or mash the garlic and stir it back into the oil.
Step 3: While the oil is baking, place the goat cheese, cream cheese, and honey in a food processor. Pulse until smooth and creamy, about 1 to 2 minutes, stopping occasionally to scrape down the sides with a flexible spatula.
Step 4: Taste the whipped cheese mixture and season with fine pink Himalayan salt as needed. Transfer the whipped goat cheese to a serving bowl.
Step 5: Pour the Calabrian chile oil over the whipped goat cheese. Garnish with fresh basil leaves and serve with crunchy vegetables, crackers, or bread for dipping.

Tips & Variations

Adjust the amount of Calabrian chile peppers to control the heat level to your preference.
For a dairy-free option, try substituting cream cheese with a plant-based alternative.
Fresh herbs like basil or parsley can be mixed into the whipped cheese for extra flavor.
If you don’t have Calabrian chiles, use another spicy chili oil or crushed red pepper flakes.

Storage

Store any leftover whipped goat cheese and chile oil dip in an airtight container in the refrigerator for up to 3 days. When ready to serve again, bring to room temperature and stir gently to recombine. The oil may solidify when chilled; simply allow it to warm slightly before serving.