Warm Goat Cheese Dip with Sun-Dried Tomatoes

If you’re looking for a quick, easy, and flavorful dip recipe, this Warm Goat Cheese Dip is a guaranteed winner. Topped with sun-dried tomatoes and fresh basil, it’s a delicious combination that’s sure to satisfy your guests.

Warm Goat Cheese Dip with Sun-Dried Tomatoes:

In the coming months, I plan to host a dip party. It’s like a potluck, but everyone brings a different dip recipe. There will appetizer dips, main-course dips, and dessert dips! Doesn’t that sound fun and delicious!?

You know I love dip (Click here for some of my favorite recipes.), so I couldn’t resist adding another to my collection. This Warm Goat Cheese Dip with Sun-Dried Tomatoes is a delightful combination of several of my favorite ingredients.

I also like a quick recipe that I can whip together with things I have on hand, and this Warm Goat Cheese could certainly be one of those dishes. It’s made with goat cheese, cream cheese, Parmesan cheese, sun-dried tomatoes, and fresh basil. What a great bunch of flavors!

How to Make Warm Goat Cheese Dip:

As I mentioned above, this recipe comes together quickly.

You start by putting the cheeses, olive oil, and pepper in a bowl. Then, using an electric mixer, you whip it all together. You could do this by hand, but an electric mixer will give you smoother results.

Next, spoon the cheese mixture into a baking dish and pop it in the oven for about 25 minutes or until heated through.

While the mixture bakes, press the sun-dried tomatoes between a couple of paper towels. Oil-packed sun-dried tomatoes are the best because of their texture and flavor, but you don’t want the extra oil in this recipe.

Once your Warm Goat Cheese Dip is hot, top it with the sun-dried tomatoes and julienned fresh basil leaves.

Serve with toasted baguette slices or Triscuit crackers.

Voila! Your Warm Goat Cheese Dip with Sun-Dried Tomatoes is complete.

Can I substitute with feta cheese?

One other thing: I often hear that people want to substitute feta cheese for goat cheese. This is something I don’t recommend in most cases. The two types of cheese have very different flavor profiles and textures. If you think you don’t like goat cheese, I recommend giving it a try, especially in a recipe like this. I think you’ll quickly become a fan.

Looking for more baked dips? Try these:

• Broccoli Casserole Cheese Dip
• Roasted Red Pepper Dip
• The Ulitmate Sausage Pizza Dip
• Skillet Reuben Dip
• Jalapeño Corn Dip

I hope you enjoyed this Baked Goat Cheese recipe! If you’re looking for more delicious dips, I have a full collection here on the blog. Click here for all the tasty details!

Warm Goat Cheese Dip with Sun-Dried Tomatoes Recipe:

Warm Goat Cheese Dip with Sun-Dried Tomatoes

If you're looking for a quick, easy, and flavorful dip recipe, this Warm Goat Cheese Dip is a guaranteed winner. Topped with sun-dried tomatoes and fresh basil, it's a delicious combination that's sure to satisfy your guests.

5 from 2 votes

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Course: Appetizer, Snack

Cuisine: American

Keyword: appetizer, appetizer dip, basil, dip, goat cheese, sun-dried tomato

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 295kcal

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

• Begin by preheating the oven to 400 degrees F.
• In a bowl, combine the goat cheese, cream cheese, grated parmesan, olive oil, and black pepper. Using an electric mixer, mix until smooth and combined.
• Lightly spray a small (1-quart) baking dish with cooking spray; then add the cheese mixture and spread into an even layer. Baked until golden and heated through, about 20-25 minutes.
• Meanwhile, transfer the drained sun-dried tomatoes to a paper towel. Press to remove any excess oil. Set aside.
• Once the dip is baked, remove it from the oven and top with freshly julienned basil leaves and sun-dried tomatoes. Serve warm with toasted baguette slices.

Nutrition

Calories: 295kcal | Carbohydrates: 18g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 475mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 696IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 2mg