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Honey Whipped Goat Cheese with Pomegranate

Make your holiday meal extra special this year by serving this incredibly delicious and easy-to-make Honey Whipped Goat Cheese with Pomegranate. Perfect for dipping and spreading. Even better, serve it with Erath’s Pinot, the #1 selling premium pinot in Oregon.

  • Author: Stacie Hassing
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
Whipped goat cheese with honey in a speckled bowl topped with pomegranates


  • 8 oz. goat cheese, room temperature
  • 4 oz. cream cheese, room temperature
  • ¼ cup honey + more for drizzling 
  • ¼ cup pomegranate seeds
  • ¼ cup chopped pecans, toasted (omit for nut-free)
  • 12 tsp. fresh rosemary and/or fresh thyme


  1. In a medium bowl combine the goat cheese, cream cheese and honey. With a hand mixer, whip the ingredients together starting at low speed and increasing the speed to high. Mix until smooth and fluffy. You may also do this in a standup mixer.
  2. Transfer the whipped goat cheese to a serving bowl or platter. Top with pomegranate seeds and pecans. Garnish with fresh herbs and drizzle with a little honey.
  3. Serve with your favorite crackers or on top of slices of a french baguette. 


Notes: To toast the pecans, place the chopped pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes. The pecans are toasted when they start giving off a nice nutty aroma. Watch closely as they can burn quickly.


  • Serving Size: 1 /10 of recipe (~3 Tbsp.)
  • Calories: 150
  • Sugar: 9 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 5 g
  • Carbohydrates: 11 g
  • Fiber: 0 g
  • Protein: 4 g