This Baked Sundried Tomato & Herb Goat Cheese Dip is creamy-dreamy and can be ready, from prep to finish, in 30 minutes or less! Decadent goat cheese is whipped with creamy cream cheese and salty parmesan; studded with chewy, sweet sundried tomatoes, fragrant garlic, and aromatic fresh herbs. This dip is full of flavor and guaranteed to be a hit at your next party!
This post is sponsored by Sonoma-Cutrer. All opinions expressed here are my own. Thank you for supporting the brands that make NSN possible! #21andup
*Updated*
This post was originally published in November 2017. I edited the photos, tweaked the recipe slightly and updated the post below to include more information about this easy goat cheese dip. Plus, I added a recipe video to show you how easy this cheesy dip is to make!
Hi there, friends!
Well, we are t-minus seven days until Thanksgiving (ahh hem and Boy’s birthday. It’s a big one and it happens to fall ON Thanksgiving).
And, we are SMACK DAB in the midst of the holiday entertaining season.
I don’t know about you, but I’m UBER excited!
I love the holly-jolly vibes this season brings.
Plus, getting together with friends and family to share love, laughter, great food and a few bottles of wine is totally my jam.
In honor of the holiday season and all the parties to come, I thought today would be a great time to share a delicious, quick and easy pairing with you guys.
Because you just can’t have a party without a little wine and cheese.
…Okay, you COULD. But let’s be honest, you SHOULDN’T. 😉
Baked Sundried Tomato & Herb Goat Cheese Dip
Tangy, decadent goat cheese whipped with creamy cream cheese and salty parmesan; studded with chewy, sweet sundried tomatoes, fragrant garlic, and aromatic fresh herbs. Baked until golden and melty, then topped with juicy vine ripe tomatoes and more chopped herbs.
Light, airy, flavorful and fabulously rich, this dip is what I like to call easy elegance.
Not only is it packed with flavor and easy on the eyes, but it’s also a BREEZE to throw together.
Most of the hands on work is done quickly in the food processor, so this dip can be ready, from prep to finish, in under 30 minutes or less!
Which is perfect, because I don’t know about you, but I actually want to ENJOY my own party, and not spend my time slaving away in the kitchen!
And, don’t forget a few bottles of Sonoma-Cutrer wine to go along with your baked goat cheese dip appetizer!
Can you bake goat cheese?
I feel like the answer to this is fairly obvious, but yes! You can safely bake goat cheese!
However, baked goat cheese isn’t just limited to this dip which is a mixture of goat cheese, cream cheese, sundried tomatoes and herbs. You can also goat cheese into rounds, coat them breadcrumbs and then bake! Baked goat cheese rounds make a delicious addition to salads!
What temperature to bake goat cheese?
The goat cheese in this Baked Sundried Tomato & Herb Goat Cheese Dip recipe (and in the above linked recipe) is baked at 400 degrees Fahrenheit. However, the temperature and length of time really depends on the individual recipe!
Notes, Tips & Tricks for the best Baked Goat Cheese Dip recipe:
- I used plain whipped cream cheese in my dip, but you can absolutely use the regular, plain block of cream cheese in this recipe!
- To ensure the baked cheese dip gets light and airy once whipped, make sure you allow your goat cheese and cream cheese to come to room temperature by removing them from the refrigerator and placing them on the counter for 30 minutes or so.
- You can use any combination of fresh herbs, or just one single herb that is your favorite in this recipe. If you are using a stronger herb, such as rosemary or thyme, use a smaller amount. I used 1 ½ TBS Basil, 1 TBS Oregano, 1 TBS Chives and ½ TBS Thyme in mine.
- If you like a darker, golden brown color to the top of your dip, switch the oven to broil during the last few minutes of cooking. Just make sure you watch the dip carefully, as it can go from golden brown and delicious to burnt in matter of seconds!
- I served my baked goat cheese dip with tomatoes and toasted baguette slices. To easily toast a baguette – cut into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
This Baked Sundried Tomato & Herb Goat Cheese Dip is a guaranteed crowd pleaser! Serve it with a few bottles of wine and you have the perfect pairing for your next holiday party or festive gathering!
Until Monday, friends, cheers – to the dynamic duo of wine and cheese!
XOXO
Cheyanne
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How to make Baked Sundried Tomato & Herb Goat Cheese Dip recipe👇
- 1 (10 ounce) Log Goat Cheese – at room temperature
- 4 ounces Cream Cheese – at room temperature
- ¼ Cup Parmesan Cheese – freshly grated, plus more for garnish
- 1 large Clove Garlic – peeled & roughly chopped
- 1 TBS Sundried Tomato Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Pepper
- ¼ Cup Snipped Fresh Herbs Oregano*, Thyme*, Basil*, Rosemary, Chives*, Parsley*
- ¼ Cup Sundried Tomatoes in oil – drained and roughly chopped, plus more for garnish (about 6 tomatoes)
- Preheat oven to 400 degrees F.
- In the bowl of a small food processor fitted with a metal blade, combine the goat cheese, cream cheese, parmesan, garlic, oil, salt and pepper. Process until smooth.
- Add in the herbs and tomatoes. Stir to combine.
- Brush a small 1 quart baking dish with oil or spray with non-stick cooking spray. Transfer the cheese mixture into the dish.
- Bake until golden, bubbly and slightly golden in color, about 12-18 minutes. OPTIONAL: For a darker golden top, switch the oven to broil during the last few minutes of baking*.
- Remove from the oven and let cool slightly. Top with optional garnishes and serve with toasted baguette or crackers. Enjoy!
Recipe Video
Yield: Roughly 2 Cups
1. I used plain whipped cream cheese in my dip, but you can absolutely use the regular, plain block of cream cheese in this recipe!
2. To ensure the baked cheese dip gets light and airy once whipped, make sure you allow your goat cheese and cream cheese to come to room temperature by removing them from the refrigerator and placing them on the counter for 30 minutes or so.
3. You can use any combination of fresh herbs, or just one single herb that is your favorite in this recipe. If you are using a stronger herb, such as rosemary or thyme, use a smaller amount. I used 1 ½ TBS Basil, 1 TBS Oregano, 1 TBS Chives and ½ TBS Thyme in mine.
4. If you like a darker, golden brown color to the top of your dip, switch the oven to broil during the last few minutes of cooking. Just make sure you watch the dip carefully, as it can go from golden brown and delicious to burnt in matter of seconds!
5. I served my goat cheese dip with toasted baguette slices. To easily toast a baguette – cut into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
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