Perfect with crackers, crostini, or naan, creamy baked goat cheese dip is hard to resist. It’s a wonderful appetizer that’s always a hit!
Who can resist creamy, tangy goat cheese dip? You’ll love this warm cheesy dip, with three cheeses: goat cheese, Parmesan, and cream cheese. Flavored with garlic, herbs, and lemon zest, it’s perfectly creamy and spreadable. Serve it with crisp crostini, crackers, or your favorite dipper.
I love that you can make this easy dip ahead and simply pop it in the oven when your guests arrive so it’s perfectly warm and ready to share. Mmmmm, it’s so good with a cherry spritzer, pomegranate mojito or an orange G & T. Or enjoy it with a glass of wine, too, either red or white.
About this baked goat cheese dip:
You’ll need a food processor for a really creamy texture. Simply combine all the ingredients except the herbs and lemon zest.
Blend the mixture until it’s nice and smooth, and then stir in finely chopped parsley, fresh thyme, and finely grated lemon zest.
Spread the dip in a shallow baking dish. Choose a dish that you can serve it from, too!
Bake the goat cheese dip briefly until it’s warm and just beginning to bubble around the edges.
Try not to overheat the dip because it tends to separate and lose some of the ultra creaminess if you overdo it in the oven. It’s better to underheat the dip than to bake it too long (trust me, I know…let me make the mistakes so you don’t have to!). Actually, it’s quite good without even heating it all, so if you prefer a cold cheese dip, this recipe would work perfectly for that, too.
What’s in goat cheese dip?
- Goat cheese (buy a log, not the crumbles)
- Cream cheese, softened
- Parmesan cheese
- Extra virgin olive oil
- Fresh parsley and thyme
- Finely grated lemon zest
What goes well with goat cheese?
Try homemade crostini for a perfect pairing. Or choose your favorite crackers or other dippers.
Include this warm dip with your cheese board, along with kalamata olives or other types of olives, sliced apples or pears, dried cherries or apricots, grapes, jam, chutney, roasted almonds or spiced pecans, and additional varieties of cheese.
How to make this baked goat cheese your own:
- After removing the dip from the oven, drizzle it with honey or top it with fig jam to add a sweet component to the dip.
- Not a garlic fan? Just omit it, the dip has plenty of flavor without it.
- Like to try breaded goat cheese medallions? Try this recipe from Jessica Gavin for fried goat cheese medallions served with a colorful salad.
Make Ahead and Storage Tips
Once the dip has been heated, it is best eaten right away. Leftovers can be covered tightly and stored in the fridge for a couple of days.
Make Ahead Tip: Prepare the dip but don’t bake it. Store in a covered container for up to two days. When ready to serve, spread the dip in an oven safe container and heat.
Appetizers that include cheese are always a hit. Try:
- Poblano Queso Dip or Queso Blanco (slow cooker recipes)
- Beet Bruschetta with Orange Tarragon Goat Cheese
- Butternut Squash Crostini with Ricotta
- Sausage Pinwheels with Sausage, Sage, and Gruyère
- Baked Brie with Cranberries and Bourbon Pecans
- Beer Cheese Dip with Broccoli and Bacon
- Baked Goat Cheese with Marinara from Taste of Home
- 10.5 ounces goat cheese log
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil, more for drizzling after baking
- 1 clove garlic, peeled and roughly chopped
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon finely minced thyme
- Salt to taste
- ½ teaspoon lemon zest
- Crostini, crackers, or mini naan for serving
- Preheat oven to 400ºF.
- In a food processor, combine goat cheese, cream cheese, Parmesan, olive oil, garlic, and pepper until smooth, scraping down sides as needed. Fold in herbs and lemon zest. Taste and add salt if desired.
- Spread into a baking dish and bake for 10-12 minutes or until warm and just starting to bubble around the edges. Don’t overheat the dip. It should be creamy and not starting to separate.
- Drizzle with olive oil, if desired. Serve with crostini, crackers, or mini naan.
- Once the dip has been heated, it's best eaten right away. Leftovers can be covered tightly and stored in the fridge for a couple of days.
- Make Ahead Tip: Prepare the dip but don't bake it. Store in a covered container for up to two days. When ready to serve, spread the dip in an oven safe container and heat.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.