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–+ servings

Baked Goat Cheese Dip

This quick baked goat cheese dip is creamy, tangy, and herb-forward with garlic, olive oil, and a squeeze of lemon. Serve it warm with baguette, pita chips, or crisp veggies for an easy crowd-pleasing appetizer.
Amanda
Prep Time 10 minutes
Cook Time 18 minutes
Rest 15 minutes
Total Time 43 minutes
Serving Size 32 tablespoon

Equipment

  • Oven
  • Small oven-safe dish or cast iron skillet
  • Mixing bowl
  • Hand mixer or whisk
  • rubber spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients

  • 8 oz goat cheese softened
  • 4 oz cream cheese softened
  • 2 tbsp olive oil plus more to drizzle after baking (optional)
  • 1 garlic clove minced
  • 1 tbsp fresh lemon juice
  • kosher salt to taste
  • black pepper to taste
  • 2 tbsp fresh basil chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh chives chopped
  • 1 tbsp honey for drizzling (optional but recommended)
  • 1 cup cherry tomatoes diced (optional topping)
  • 1 tbsp olive oil for tomato topping (optional)
  • 1 tsp balsamic vinegar for tomato topping (optional)
  • toasted baguette slices, pita chips, or fresh vegetables for serving

Instructions

  • Preheat the oven to 375°F (190°C). Place the goat cheese and cream cheese in a mixing bowl and let them soften at room temperature if needed.
  • Blend the cheeses with a hand mixer (or whisk vigorously) until smooth and creamy. Mix in 1 tablespoon olive oil, the minced garlic, lemon juice, and a pinch of salt and pepper.
  • Scrape the mixture into a small oven-safe dish or skillet. Drizzle the remaining 1 tablespoon olive oil over the top.
  • Sprinkle the basil, thyme, and chives over the cheese. If using honey, drizzle a little over the top for a sweet-salty finish.
  • Bake for 15–20 minutes, until the dip is warm, soft, and lightly golden at the edges. The center should be creamy, not fully melted.
  • Cool for 2–3 minutes, then gently stir to make it easy to scoop. If making the optional tomato topping, toss the diced tomatoes with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar, then spoon over the dip.
  • Let the dip rest about 15 minutes (or serve warm right away). Serve with toasted baguette slices, pita chips, or fresh vegetables.

Notes

Make-ahead: Prepare the cheese base up to 2 days ahead, cover, and refrigerate. Let sit at room temperature about 15 minutes, then bake as directed. Storage: Refrigerate leftovers airtight up to 4 days. If the dip thickens after chilling, stir in a splash of milk or cream. For dried herbs, use about 1 teaspoon total per tablespoon fresh.

Nutrition

Calories: 55kcal | Protein: 2g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 55mg