This Baked Goat Cheese Dip is topped with tomatoes, basil, and balsamic and is crazy delicious!
BAKED GOAT CHEESE DIP!
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So this baked goat cheese dip that’s going on here is one of the best things that’s happening in the universe right now. It’s a big claim, but it’s totally true. I’ve called it an appetizer, but I wouldn’t be complaining if you put a plate of this in front of me and called it dinner.
Warning: if you do that I’ll be calling you my BFF forever. Don’t say I didn’t tell you. 🙂
This goat cheese dip is pure magic. Here’s why:
♡ Before you make the goat cheese you’re going to put it in your food processor with a little cream cheese and whirl it around till it is super soft. This step gives it the creamiest feel. Heaven. 🙌
♡ Lemon juice adds a little brightness to the dip and balances out the tanginess of the goat cheese.
♡ When the goat cheese dip is baked, it turns into a melted cheese pot. Think fondue!
♡ When the dip is hot out of the oven you’re going to top it with a little tomato salad made of halved cherry tomatoes, red onion, basil, and balsamic vinegar. Tomatoes + melty cheese = amazing!
♡ You can serve this with any bread or crackers you like, but it’s extra magical (and you’ll get extra bonus points) if you serve it with slices of cheese bread that has been toasted in the oven with a little cheddar cheese on top. Cheese! Cheese! Cheese!
With Thanksgiving and Christmas coming up, this dip would make the perfect party appetizer. You can whip the goat cheese and put it in the dish you’re going to bake it in a day ahead. Cover it and keep it in your fridge until you are ready to bake it.
The cheese bread can be toasted up to 4 days ahead (make sure they are crispy so they don’t go stale) then kept in a sealed plastic bag.
The tomato topping should be made when you put the goat cheese dip into the oven as it doesn’t keep well. Don’t worry, it only takes 2 minutes to make. 🙂
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- 1 - 10-ounce log of goat cheese
- 6 tablespoons cream cheese
- Juice from 1 lemon
- 1 small garlic clove, very finely minced
- A pinch of sea salt
- 2 handfuls of cherry tomatoes, cut in half
- 2 tablespoons finely minced red onion
- 1 small handful of basil leaves, gently chopped
- 1 teaspoon each: olive oil and balsamic vinegar
- A pinch of sea salt
- Toasted baguette slices (bonus points if you toast them with a little cheddar cheese on top), olive oil and reduced balsamic to drizzle
- Preheat your oven to 400 degrees. Lightly grease a small baking dish, pie pan, or cast iron skillet with olive oil.
- Add all of the goat cheese dip ingredients to your food processor and process on high until smooth, scraping down the sides as needed. Scoop the whipped goat cheese into the prepared baking dish and smooth out the top. Bake in the oven for 10-15 minutes, or until it is hot and bubbly.
- While the goat cheese dip is baking, prepare the topping by mixing together all the topping ingredients in a small bowl.
- Take the goat cheese dip out of the oven and, using a spoon, create a small well in the center. Pour the tomato topping into this well and drizzle with a little reduced balsamic and olive oil.
- Serve with toasted baguette slices, cheese bread, or crackers.
If you’re looking for a delicious dip to take to a party, try this recipe for The Best Hot Spinach Artichoke Dip: