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.
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Notes
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.