• Add the room temperature goat cheese and cream cheese to a mixing bowl. Using a hand mixer on high, beat the cheeses together until thoroughly combined and smooth.
• Use a flexible spatula to scoop and spread the whipped goat cheese into a shallow bowl or a plate with a substantial rim. Swirl the spatula around the top of the goat cheese to create some ridges and valleys to allow the honey to pool.
• Drizzle the honey over the top and scatter the chopped pistachios over the honey.
• If using the smoked paprika dust the pinch over the top by holding your hand about a foot over the whipped goat cheese and rubbing your fingers together. Strip the thyme leaves from the sprig of thyme and sprinkle them over the dip.
• Serve at room temperature with your favourite dippers; crostini, crackers, crusty bread, pretzels, vegetable sticks, grapes, or whatever grabs your fancy.
• Leftovers can be kept in the refrigerator for up to 3 days. This whipped goat cheese recipe leftovers should be allowed to come to room temperature before serving.

To Make Ahead of Time

• Follow the instructions through spreading the cheese onto your serving dish, then cover lightly with plastic wrap and refrigerate. Bring the plate out of the refrigerator and allow it to come to room temperature (about an hour) before you want to serve it. Just before serving follow the rest of the instructions, adding the honey, thyme, pistachios, and smoked paprika right before serving.