Baked Goat Cheese Dip is a creamy, warm party dip with a sun-dried tomato and basil topping. It is wonderfully delicious and easy to make for a party.
Creamy Goat Cheese Base
Goat cheese gets mixed with cream cheese to form a creamy, cheesy base for this dip. The cream cheese makes the dip extra creamy and helps make the flavor of the goat cheese taste a little more mild. I use a plain goat cheese but you could use a flavored goat cheese if you prefer.
Tomato Topping
The tomato topping contains 3 types of tomatoes for a robust tomato flavor. There’s tomato paste, a can of diced tomatoes (I like to use petite diced tomatoes), and sun-dried tomatoes. You can use either dry packed sun-dried tomatoes or sun-dried tomatoes packed in oil.
Make Ahead
The tomato topping can be made 24 to 48 hours in advance and refrigerated until needed. You can also mix together the goat cheese and cream cheese in advance. Place it in the baking dish you are going to use, cover with plastic wrap and refrigerate until needed.
How To Serve Baked Goat Cheese Dip
Serve this creamy dip with toasted baguette, crackers, or pita chips. Have leftovers? You can stuff chicken breasts with them or use as an omelet filling.
Recipe Tip
Use a log of goat cheese. Pre-crumbled goat cheese will not melt as well.
Variations and Substitutions
- Use half a teaspoon of garlic powder in place of garlic cloves.
- Make it spicier. Double the amount of crushed red pepper flakes.
- Use thyme in place of basil. One teaspoon of chopped fresh thyme is plenty.
- Add a quarter cup of freshly grated Parmesan cheese to the cheese mixture for more cheese flavor.
How To Store
Store leftovers in an airtight container in the refrigerator and reheat in a microwave.
More Creamy Dip Recipes
- Tuscan Sausage and White Bean Dip
- Hot Bacon and Swiss Dip
- Baked Pimento Cheese Dip
- Vidalia Onion Dip
- Jalapeno Popper Crab Dip
- Hot Jalapeno Bacon Spinach Dip
Baked Goat Cheese Dip
Ingredients
- 1 tablespoon olive oil
- ½ medium onion diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- ½ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- 1 (14.5-ounce) can petite diced tomatoes undrained
- ⅓ cup chopped sun-dried tomatoes
- ¼ cup chopped fresh basil
- 2 (4-ounce) logs goat cheese softened
- 8 ounces cream cheese softened
Instructions
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Heat oil over medium heat in a medium saucpean. Add onion and cook for 4 to 5 minutes to soften.
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Add garlic and cook 1 minute.
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Stir in tomato paste, sugar, red pepper flakes, diced tomatoes, and sun-dried tomatoes. Simmer 10 minutes or until very thick. Stir in basil and season to taste with salt and pepper.
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Combine goat cheese and cream cheese in a bowl and stir until blended. Spread in a 9-inch baking dish that has been sprayed with cooking spray.
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Top with tomato mixture. Bake 15 minutes.
Notes
Nutrition
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