Baked Goat Cheese Dip is quick and simple to make and is perfect for entertaining guests or as the prelude to your date night dinner. My husband and I always order something similar to this when we travel to Savannah, GA. One of our favorite tapas restaurants serves a baked cheese plate and it’s absolutely divine so we’ve recreated it here today.
In the summer, when our garden is in full swing, we often eat a fresh salad of sliced tomatoes, onions and balsamic prepared with goat cheese dollops on top as a light yet satisfying summer lunch. This Baked Goat Cheese Dip combines these two delicious things into one stunning appetizer plate.
I just love the brightness provided from the fresh herbs combined with the acidity of the tomatoes and balsamic. The cheese itself is warm and creamy – perfect as a spread or dip for toasted baguette slices or vegetables. I used a combination of goat cheese along with cream cheese to lend that extra lusciousness to the goat cheese, and it’s just delicious together! I am a huge fan of fresh herbs, and I have plenty growing already in my garden so I like to mix those into the cheese base as well – you can always omit them if you prefer.
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Need some other quick appetizers? Check these out:
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Air Fryer Ravioli
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Nashville Hot Chicken Tenders
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Baked Parmesan Cheese Fries
-
Barbecue Dry-Rubbed Chicken Wings
-
Spinach Dip Stuffed French Bread
Baked Goat Cheese Dip
Ingredients
- 10 ounce goat cheese , at room temperature
- 4 ounces cream cheese , at room temperature
- 4 tablespoons extra-virgin olive oil , divided
- salt and ground pepper
- 1- pint cherry or grape tomatoes , halved or quartered depending on size
- 3 tablespoons chopped fresh chives , divided
Instructions
- Preheat the oven to 400 degrees F.
- Combine the goat cheese, cream cheese, 2 tablespoons of chives, 2 tablespoons of parsley, and 2 tablespoons olive oil in a food processor or electric mixer and season with pepper; puree until smooth.
- Spread the cheese mixture in the dish and bake until golden and heated through; about 15 minutes.
- Meanwhile, combine the tomatoes, reserved chives, parsley, vinegar, and olive oil in a medium bowl. Season to taste with salt and pepper.
- Spoon the tomato mixture on top of the warm dip. Serve immediately.
Made with fresh tomatoes and basil from my garden. So tasty
Goat cheese is one of my favorites and love the combination of tomatoes, goat cheese, and cream cheese! Such classic flavors in fabulous dip!
I’m glad so many other like goat cheese. When I first met my hubby her wouldn’t touch it. Over the years I suppose I’ve nagged him enough that he finally tried it (even if to only prove me wrong) and he ended up loving it. Just goes to show you never really know until you give it a try!
This is just the kind of dip I would love to snack on–although I wish it was while visiting Savannah myself :)
It’s so good — warm and creamy and the vinaigrette just makes it the perfect bite. I do love Savannah. It’s just close enough to us for a day trip but I enjoy it most as a short weekend getaway.
Mmmm! Boy that looks good, I’m such a fan of goat cheese! Wanted to drop by from #FoodieFriDIY and thank you for linking up and also let you know I’m featuring your delicious appetizer this week!
Thanks Debra. I really appreciate your kind words and appreciate your featuring me over on your blog. I look forward to this week’s party!