• Add all of the ingredients (apart from the toppings) to a food processor. Alternatively, you can use a stand mixer or hand mixer - with a whisk attachment or regular beater.
• Process until it’s creamy and smooth - the time will vary based on your particular machine. However, 1-2 minutes is usually more than enough.
• When ready, give the whipped cheese a taste and adjust any of the seasonings to taste.
• Transfer the whipped cheese to a serving bowl and top with a drizzle of chili honey and lemon thyme or the topping of your choice.

How to Make Ahead and Store

• Make ahead: you can prepare the whipped cheese up to two days in advance. Add the toppings of your choice just before serving.

  Fridge: Store any leftover dip in an airtight container for 2-3 days. Just note that the toppings used may affect the shelf life (for example, fresh herbs are best enjoyed within a day).

  If it begins to separate slightly, just drain off the excess liquid and stir well before re-serving. It will also firm up somewhat when chilled.

  Freeze: you may be able to store the whipped cheese in the freezer for up to 2 months. However, it isn’t something I’ve tried, so I can’t guarantee there will be no textural changes. Also, the dip may dry out a little in the freezer. I recommend thawing it and adding it back to a food processor, adding a little cream if needed.