Roasted Garlic Goat Cheese Dip

This quick and easy savory goat cheese dip bakes in just 20 minutes and has only 10 ingredients (including salt and pepper) making it the perfect “make ahead” dip for your next game day party or family get together!

You Will Love This

• If you’re a goat cheese lover, or even someone who isn’t sure about goat cheese – this dip is for you! Goat cheese lends itself so well to being a dip because of it’s creamy texture and mild but tangy flavor. Pair that with roasted garlic and tomatoes you’ve got a trifecta of classic flavors ready to be slathered on a slice of French baguette!
• The ingredient list is short and sweet. Less than 10 simple ingredients (which INCLUDES the salt, pepper and bread) is all it takes to get this crowd pleasing appetizer on the table.
• It’s a beautiful appetizer to serve at a party! Or to serve to yourself on a Friday night with a big glass of Merlot, your cuddly slippers and the latest episode of Dateline. Either way, this baked goat cheese dip is a feast for your eyes. And then for your taste buds.
• If you liked this goat cheese dip, be sure to check out my baked spinach dip, creamy jalapeno popper dip, cheesy baked olive dip, or creamy baked crap dip.

Ingredients and Substitutions

• Garlic – Don’t be afraid of the garlic! Two heads of garlic sounds like a lot but I promise, it’s not. The roasting process really mellows the flavor of the garlic. Honestly if you love garlic as much as I do, you even could go ahead and add three heads of garlic to this baked cheese dip!
• Olive Oil – This is our family’s favorite brand of olive oil. You could also use grapeseed oil or avocado oil instead.
• Goat Cheese – I like to use plain goat cheese – AKA chèvre – but you could use a flavored goat cheese as well. Most packages are either 4, 8, or 10 ounces. I used a 10 oz. package for this dip. Be sure to use a log of goat cheese as opposed to pre-crumbled goat cheese. The log melts better and gives it a smoother texture.
• Parmesan Cheese – The Parmesan adds a delicious nutty flavor and a melty texture. You could substitute Asiago or Romano as well. If you need to keep the recipe dairy free, use a vegan Parmesan cheese!
• Whole Milk – You could also use 1%, 2%, or half and half in place of the whole milk. Feel free to use your favorite dairy free milk as well.
• Fresh Thyme – I love the flavor that fresh thyme adds to this dip but you could also use other fresh herbs like parsley, rosemary, oregano, or fresh basil instead. You could sub the 2 teaspoons of fresh herbs for 1 teaspoon of dried herbs.
• Grape Tomatoes – You can also use cherry tomatoes. I like to leave the tomatoes whole but you could slice them in half if you prefer.
• Crostini – This creamy dip pairs well with crunchy crostini, sliced French bread, or crackers.

Instructions

Slice the tops off two heads of garlic.

Drizzle the cut sides with olive oil.

Then sprinkle with Kosher salt and black pepper and roast on a baking sheet, cut side down.

Squeeze the roasted heads of garlic into into a bowl along with goat cheese, Parmesan, milk, thyme, salt and pepper.

Stir to combine.

Lightly oil a baking dish or cast iron skillet and spread dip an even layer.

Top dip with grape tomatoes. Then drizzle the tomatoes with olive oil and sprinkle with salt and pepper.

Bake for 20 minutes and serve with sliced French bread, crunchy crostini, or crispy crackers!

Tips

• Don’t skip the tomatoes. The tomatoes might seem like a garnish, but they truly are a vital part of this delicious dip. They add a delicious freshness and nice texture to the dish.
• Season, season, season. This dip is very simple. The ingredient list is short. Moderate amounts of salt and pepper will go a long way to boost the flavors of this dip. Don’t be afraid to use them!
• If you’re looking for a super creamy whipped goat cheese dip, add the goat cheese, Parmesan, milk, and herbs to a food processor and pulse until everything is well combined, smooth, and creamy!

Variations

You can totally switch up the flavors in this creamy goat cheese appetizer by swapping the tomatoes for other ingredients. Some of our family’s favorite variations include:

• pistachios
• honey
• pinch of red pepper flakes
• marinara sauce
• bacon
• chives
• spices
• olive tapenade
• Kalamata olives
• caramelized onions
• lemon juice and zest
• balsamic vinegar reduction

FAQ

Make-Ahead

• You can roast the garlic ahead of time, which will really cut down on the total time it takes to make this dip. Squeeze the roasted garlic from the skin and seal in an airtight container in the fridge for up to 1 week. When you’re ready to make the dip, follow the instructions in the recipe card below and bake!
• You can also prep the entire dip up to 3 days in advance and store in the refrigerator. About an hour before baking, let the dip sit out on the counter to come to room temperature. Plan to add an extra 5-10 minutes or more if you’re baking it after refrigerating.

Storage, and Reheating

• Storage: Store leftovers in an airtight container for up to 5 days.
• Reheating: Reheat leftovers in a 350 degree or until warmed through. Or zap them in the microwave in 30-60 second intervals until heated through.

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