Goat Cheese Dip is a warm, creamy baked appetizer made with tangy goat cheese, Parmesan, lots of garlic, and fresh rosemary. Stir it together in 5 minutes, bake until bubbly, and pair it with a glass of wine for the perfect party starter.

Goat cheese dip is my go-to appetizer any time wine is involved. If you know me, you know a good glass of wine is usually my drink of choice, and this dip was made to go with it. Creamy goat cheese gets mixed with Parmesan, plenty of garlic, fresh rosemary, and a pinch of crushed red pepper, then baked until it’s hot, bubbly, and just turning golden around the edges. It takes about 5 minutes to stir together, and it disappears every single time I serve it.

 

There really is an appetizer for every occasion. I’ll make Baked Mexican Cheese Dip for a football party, but when I want something a little more grown-up for girls’ night, a holiday get-together, or a cozy evening at home, this is the one I reach for. Set it out next to a bowl of Roasted Olives and a bottle of wine, and you have an easy spread that looks like a lot more effort than it actually is.

Ingredients Notes

• Goat cheese: Use a plain log of goat cheese (also called chèvre), not one that already has herbs or flavors mixed in. The recipe already has plenty of seasoning, so plain lets the garlic and rosemary shine.
• Parmesan cheese: Grated Parmesan adds a salty, nutty flavor and helps the top turn golden in the oven.
• Garlic: Fresh garlic, finely minced. Three cloves gives this dip that big garlic flavor.
• Olive oil: Loosens up the goat cheese so it mixes smoothly and stays creamy as it bakes.
• Fresh rosemary: Fresh is best here. Fresh thyme also works great in place of the rosemary.
• Crushed red pepper: Adds a gentle bit of warmth. Use a little less if you want it milder.
• Salt: Just enough to bring all the flavors together.

How to Make Goat Cheese Dip

1. Preheat the oven. Heat your oven to 400°F.
2. Mix the dip. In a bowl, add the goat cheese, Parmesan, minced garlic, olive oil, rosemary, crushed red pepper, and salt. Mix until everything is smooth and well blended. You can also do this in a food processor.
3. Spread it in a baking dish. Spread the mixture into a small oven-safe dish. A small cast iron skillet works great, too.
4. Bake. Bake for 15 to 20 minutes, until the dip is hot, bubbly, and starting to turn golden brown.
5. Serve warm. Serve right away with crackers or crostini.

Recipe Tips

• Stick with a plain goat cheese log. Pre-seasoned goat cheese can make the dip too salty or clash with the rosemary and garlic.
• Let the goat cheese soften. Goat cheese that sits out for a bit is much easier to mix smooth by hand.
• Mince the garlic finely. Small pieces mellow as the dip bakes, so you won’t bite into big chunks of raw garlic.
• Use a small dish. A small baking dish keeps the dip thick and creamy. If you use a wider, shallower dish, start checking it a few minutes early.
• Serve it warm. Goat cheese firms up as it cools. For a party, keep it in a small crock pot on warm.

Goat Cheese Dip Variations

• Thyme: Swap fresh thyme for the rosemary. A reader accidentally bought thyme the first time she made this and has been making it that way ever since.
• Caramelized onions: Stir caramelized onions into the goat cheese mixture for a sweet, savory version.
• Jalapeño: Add diced jalapeño to the mixture to give it a little kick.
• Cherry tomatoes: Top the dip with cherry tomatoes before it goes into the oven. They get soft and jammy as it bakes.
• Bacon: Crumbled bacon is always a good idea. Stir some in or sprinkle it over the top.

What To Serve With Goat Cheese Dip

This dip is great with just about anything you can scoop with:

• Crackers or crostini
• Slices of crusty bread or baguette
• Pita chips
• Fresh veggies like cucumber slices, bell pepper strips, or carrots

It’s also a perfect addition to a charcuterie board. And of course, a glass of wine. A crisp white wine like Sauvignon Blanc is a classic match for goat cheese.

Make Ahead, Storage & Reheating

To make ahead: Mix everything together, cover, and store in the fridge until it’s almost time to serve. Then spread it in your baking dish and bake. If it’s going straight from the fridge into the oven, it may need a few extra minutes.

For a party: Put the dip in a small crock pot and keep it on the warm setting so it stays hot and creamy.

To store leftovers: Let the dip cool, then store it in an airtight container in the fridge for 3 to 4 days.

To reheat: Warm it in the oven until heated through, or microwave it in short bursts, stirring in between.

More Appetizer Recipes

• Chicken Enchilada Dip
• Cheesy Sausage Wonton Cups
• Refried Bean Dip
• Baked Blue Cheese Dip
• Hot Artichoke Dip
• Cheesy Corn Dip