One of my favorite ways to get recipe inspiration is from traveling. And this year, I have definitely done my fair share! Recently, I spent a short – but jam-packed – 36 hours in New Orleans with my mom, Callie, and my brother for Mother’s Day! It was a great little getaway and we always have to indulge a bit when we are together.

A favorite stop on the trip was at The Chloe, a gorgeous boutique hotel housed in a restored 19th-century Uptown mansion. The real star of the hotel, in our opinion, is their in-house restaurant. We went there for a meal and it absolutely did not disappoint. Named the #1 Most Beautiful Hotel Restaurant in New Orleans by Visit New Orleans in 2024, this cozy restaurant was the perfect place to rest and unwind on our whirlwind trip!

The highlight of our meal at The Chloe was far and away their Goat Cheese & Olive Oil appetizer. It was this creamy, whipped goat cheese with a drizzle of honey and topped with sliced chilis…Divine! I knew that I had to try my hand at making it when I got home, and that is just what I did. And, of course, I had to put a Callie’s twist on it.

This Whipped Goat Cheese Dip is carefully blended with greek yogurt, shallot, and lemon for an acidic balance before being topped with fresh chilis and hot honey to pack a punch of heat. Fresh mint counters the heat with a zing, and I would be remiss if I didn’t try this delicious dip with some crispy, crunchy toasted biscuit halves.

Instructions:

1. Preheat oven to 400ºF.
2. Bake sliced biscuits until golden brown and crispy, like crostini.
3. In a blender or food processor, combine goat cheese, yogurt, shallot, lemon juice, and lemon zest. Blend until smooth and in a whipped consistency.
4. Transfer the whipped goat cheese to your serving dish. Spread into an even layer. Garnish with sliced chilis, fresh mint, and hot honey. Serve with crispy biscuits and enjoy!

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