Baked Sundried Tomato & Herb Goat Cheese Dip
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!
Equipment
- 1 One Quart Baking Dish (for baking goat cheese dip)
- 1 Food Processor (for making goat cheese dip)
- 1 Rubber Spatula
Ingredients
- 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 (such as: Thyme, Basil, Chives, Parsley, Oregano and/or Rosemary )
- ¼ Cup Sundried Tomatoes in oil – drained and roughly chopped, plus more for garnish (about 6 tomatoes)
- Topping Idea Bruschetta Topping or Marinated Tomatoes
- Serving Suggestions Crostini
Instructions
- Preheat Oven to 400 degrees F. Brush a small 1-quart baking dish with oil or spray with non-stick cooking spray and set aside
- Start Goat Cheese Dip: 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 Sun Dried Tomatoes and Herbs: Add in the fresh herbs and sun dry tomatoes to the food processor. Use a rubber spatula or spoon to stir to combine. Alternatively, pulse the ingredients together - just be careful not to over-process the dip.
- Bake Goat Cheese: Transfer the goat cheese mixture to the prepared baking dish. Then use your rubber spatula to smooth the top. Transfer the cheese to the oven and 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. (SEE NOTES)
- Cool Slightly, Then Serve: Remove from the oven and let cool slightly, about 2-5 minutes. Top with optional garnishes and serve with toasted baguette or crackers. Enjoy immediately!
Video
Notes
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!
Nutrition
Calories: 271kcal Carbohydrates: 5g Protein: 14g Fat: 22g Saturated Fat: 11g Cholesterol: 45mg Sodium: 515mg Potassium: 221mg Fiber: 1g Sugar: 1g Vitamin A: 865IU Vitamin C: 7.8mg Calcium: 162mg Iron: 2.1mg