Warm Goat Cheese Dip with Sun-Dried Tomatoes Recipe

Introduction

This warm goat cheese dip with sun-dried tomatoes is a creamy, tangy appetizer perfect for entertaining or cozy nights in. The blend of goat cheese, cream cheese, and parmesan baked until golden makes it irresistibly smooth and rich. Topped with bright fresh basil and flavorful sun-dried tomatoes, it pairs beautifully with toasted baguette slices.

Ingredients

• 10 ounces goat cheese, room temperature
• 4 ounces cream cheese, room temperature
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/3 cup julienned oil-packed sun-dried tomatoes, drained
• 2 tablespoons julienned fresh basil leaves
• Toasted baguette slices, for serving

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: In a mixing bowl, combine the goat cheese, cream cheese, grated parmesan, olive oil, and black pepper. Use an electric mixer to beat until smooth and fully combined.
3. Step 3: Lightly spray a small 1-quart baking dish with cooking spray. Spread the cheese mixture evenly in the dish.
4. Step 4: Bake in the preheated oven until the dip is golden on top and heated through, about 20 to 25 minutes.
5. Step 5: Meanwhile, transfer the drained sun-dried tomatoes to a paper towel and press gently to remove any excess oil. Set aside.
6. Step 6: When the dip is done baking, remove it from the oven and top with the julienned fresh basil and sun-dried tomatoes.
7. Step 7: Serve warm with toasted baguette slices for dipping.

Tips & Variations

• For extra flavor, add a minced garlic clove to the cheese mixture before baking.
• Try swapping basil for fresh thyme or oregano for a different herb twist.
• If you prefer a milder dip, use less black pepper or omit entirely.
• To make this dip vegetarian-friendly, ensure the parmesan cheese is made without animal rennet.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350 degrees F until heated through or microwave in short bursts, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the cheese mixture in advance and refrigerate it for a few hours before baking. Bring it to room temperature before baking for best results.

What can I use instead of goat cheese?

If you don’t have goat cheese, cream cheese alone or blended with ricotta can work, but the dip will lose some of its characteristic tangy flavor.

Warm Goat Cheese Dip with Sun-Dried Tomatoes Recipe

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★★★★★

4.9 from 109 reviews

This Warm Goat Cheese Dip with Sun-Dried Tomatoes is a creamy, flavorful appetizer perfect for sharing. Combining tangy goat cheese, smooth cream cheese, and savory parmesan, this dip is baked to golden perfection and topped with fresh basil and oil-packed sun-dried tomatoes. Served with toasted baguette slices, it’s an irresistible crowd-pleaser perfect for parties or cozy nights in.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese Mixture

• 10 ounces goat cheese, room temperature
• 4 ounces cream cheese, room temperature
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper

Toppings and Serving

• 1/3 cup julienned oil-packed sun-dried tomatoes, drained
• 2 tablespoons julienned fresh basil leaves
• Toasted baguette slices, for serving

Instructions

1. Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit to ensure it’s ready for baking the cheese dip.
2. Mix Cheese Ingredients: In a mixing bowl, combine the goat cheese, cream cheese, grated parmesan, olive oil, and black pepper. Using an electric mixer, beat the mixture until smooth and well combined, creating a creamy dip base.
3. Prepare Baking Dish: Lightly spray a small (1-quart) baking dish with cooking spray to prevent sticking. Pour the cheese mixture into the dish and spread it out evenly.
4. Bake the Dip: Place the baking dish in the oven and bake the mixture for 20-25 minutes, or until the dip is golden on top and heated through.
5. Prepare Sun-Dried Tomatoes: While the dip bakes, transfer the drained sun-dried tomatoes to a paper towel and press gently to remove any excess oil. Set aside.
6. Garnish and Serve: Once baked, remove the dip from the oven. Top it with the fresh julienned basil leaves and sun-dried tomatoes. Serve the dip warm alongside toasted baguette slices for dipping.

Notes

• Room temperature cheeses mix better and create a smoother dip.
• If fresh basil isn’t available, substitute with dried basil, though the flavor will be less vibrant.
• For a milder flavor, reduce the amount of goat cheese and increase cream cheese slightly.
• Leftover dip can be refrigerated for up to 3 days and reheated gently before serving.
• Use a toaster or oven to lightly toast baguette slices for the best texture and flavor.

Keywords: goat cheese dip, warm cheese dip, sun-dried tomatoes, appetizer, baked cheese dip, party dip, cream cheese dip, easy appetizer