Whipped Goat Cheese and Beets - Cooking Like Kate

In a food processor, combine the softened goat cheese and cream cheese. Blend until smooth and creamy.
8 oz goat cheese, 4 oz cream cheese
Add the olive oil, honey, fresh rosemary, salt, and pepper. Blend again until fully combined.
2 tbsp olive oil, 1 tsp honey, 1/2 tsp fresh rosemary, salt and pepper to taste
Mix in the balsamic-marinated beets and blend until the mixture turns a bright pink and is well incorporated. Adjust seasoning if needed.
1/2 cup balsamic-marinated beets
Refrigerate for about 30 minutes to allow the flavors to meld.
Spoon into a serving dish, allow it to get to room temperature, and garnish with extra rosemary or a drizzle of olive oil. Serve with crostini, crackers, or fresh veggies for dipping.

Beet Preparation: If you don’t have marinated beets, you can use roasted beets and add balsamic vinegar to taste.
Softening Cheese: Be sure to let the goat cheese and cream cheese sit at room temperature for 20–30 minutes for easy blending.
Herb Substitutes: Feel free to swap rosemary for thyme, parsley, or even basil for a different flavor profile.
Flavor Adjustment: Add more honey or balsamic vinegar to suit your preferred sweetness or tanginess.
Make-Ahead Tip: This dip can be made ahead and stored in the fridge for up to 3 days—flavors improve after chilling.