By: Becky Hardin
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This Goat Cheese Dip filled with cherry tomatoes, basil, garlic, and more is my favorite easy cheese dip! It’s classy, it’s simple to make, and it’s so delicious. Serve this baked cheese dip hot with some crostini, toasted bread, or hearty crackers.
Table of Contents
Why We Love This Goat Cheese Dip Recipe
I know I have a ton of dip recipes on here, because clearly I’m addicted, but this is truly one of my go-to party dip recipes. It’s no fail, people! Baked goat cheese dip is the perfect appetizer for any occasion.
- Easy. It takes about 30-40 minutes to bake, but it comes out perfectly hot and delicious. Everything melts together into something absolutely mouth-watering and irresistible.
- Cheesy. Feta, goat cheese, ricotta… I’m drooling.
- Crowd-Pleaser. It’s easy to devour this baked cheese dip in no time, and everyone will want more. So dig in and eat as much as you can while it’s still there!
Variations on Baked Goat Cheese Dip
This dip is so easy to change up. Swap any of the cheeses for cream cheese, cottage cheese, or queso blanco. Easily swap the basil for oregano, rosemary, or even parsley. And feel free to swap out the cherry tomatoes for grape tomatoes or chopped tomatoes.
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How to Store and Reheat
Store leftover goat cheese dip tightly wrapped in aluminum foil in the refrigerator for up to 4 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and bubbly.
I do not recommend freezing this dip, as the creamy cheeses will turn grainy once thawed.
Serving Suggestions
Serve this tasty baked goat cheese dip with toasted bread, crackers, crostini, or crudité for dipping.
More Hot Cheese Dips To Try
- Baked Cheese Dip
- Caprese Dip
- Fried Chili Cheese Dip
- White Queso
- Hot Corn and Bacon Beer Cheese Dip
- Rotel Dip
- Hot Bacon Feta Dip
- Queso Fundido
- Tequila Lime Flaming Cheese Dip
Notes from the Test Kitchen
Note that the roasted tomatoes are prone to pop when biting into them, releasing hot tomato juice… sounds delicious, but also possibly dangerous. So if the tomatoes haven’t split open and deflated themselves, try to poke them and get them to pop open before serving.
5-Star Review
“OMG a girl after my own heart <3 I am in love with this dip! I have to go to the store and buy more ingredients to make this – again – as I ate the first batch all by myself. I absolutely love goat cheese and this recipe is DA BOMB! Thank you (I think) for my new addition = )” -Joyce K.
Recipe
Goat Cheese Dip Recipe with Tomatoes and Herbs
4.62 from 102 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 50 minutes minutes
Serves8
Print Rate
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This delicious baked goat cheese dip recipe is the classy kind of cheese dip you need for your next party!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 1 tablespoon olive oil
- 1 cup low-fat ricotta cheese
- 8 ounces goat cheese (1 log)
- ¾ cup crumbled feta cheese
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
- ¼ cup chopped fresh basil
- ¼ pound yellow cherry tomatoes divided
- ¼ pound red cherry tomatoes divided
Instructions
Preheat oven to 350°F. Spray a 6-inch baking dish with nonstick spray.
In a large bowl, mix together the olive oil, ricotta, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible, although it doesn't need to be perfect. When combined as much as you can by hand, stir in half of the tomatoes.
1 tablespoon olive oil, 1 cup low-fat ricotta cheese, 8 ounces goat cheese, ¾ cup crumbled feta cheese, 1 clove garlic, ¼ teaspoon kosher salt, 1 teaspoon lemon juice, ¼ cup chopped fresh basil, ¼ pound yellow cherry tomatoes, ¼ pound red cherry tomatoes
Pour mixture into baking dish and top with remaining tomatoes.
Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned.
Serve with toasted bread or crackers.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Recipe adapted from White on Rice Couple.
- Note: The tomatoes will be little bombs of hot liquid! Be careful :) If they haven’t split in the oven, it helps to pierce each one to let some steam out once removed from the oven. Wait about 10 minutes before serving.
Storage:Store goat cheese dip tightly covered with aluminum foil in the refrigerator for up to 4 days.
Nutrition Information
Calories: 176kcal (9%) Carbohydrates: 3g (1%) Protein: 11g (22%) Fat: 13g (20%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 35mg (12%) Sodium: 381mg (17%) Potassium: 127mg (4%) Fiber: 0.2g (1%) Sugar: 1g (1%) Vitamin A: 580IU (12%) Vitamin C: 5mg (6%) Calcium: 199mg (20%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Goat Cheese Dip Step by Step
Make the Dip: Preheat oven to 350°F. Spray a 6-inch baking dish with nonstick spray. In a large bowl, mix together 1 tablespoon of olive oil, 1 cup of low-fat ricotta cheese, 8 ounces (1 log) of goat cheese, ¾ cup of crumbled feta cheese, 1 clove of minced garlic, ¼ teaspoon of kosher salt, 1 teaspoon of lemon juice, and ¼ cup of chopped fresh basil. Use a spoon to combine as much as possible, although it doesn’t need to be perfect. When combined as much as you can by hand, stir in ⅛ pound of each of the yellow and red cherry tomatoes.
Top with Tomatoes: Pour the mixture into the baking dish and top with the remaining ⅛ pound of each of yellow and red cherry tomatoes.
Bake the Dip: Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned. Serve with toasted bread or crackers.
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