Baked Goat Cheese Dip Recipe!

Who is in for some goat cheese goodness?

This Baked Goat Cheese Dip recipe is a super easy and quick to make appetizer that you can serve throughout the summer for all your entertaining needs.

Simply whip everything up in a food processor, bake in the oven and serve with crackers and veggies on the side.

I can confidently say this goat cheese dip is one of the best appetizers in the world.

A Few Helpful Tips for the Best Baked Goat Cheese Dip

• Can I make it ahead? Yes, you can. Simple whip everything up in the food processor, place the mixture into the bowl you plan on baking, cover it with stretch film, and keep it in the fridge. Bake it right before you are ready to serve to make sure that it is nice and warm.
• Can I freeze it? I wouldn’t recommend freezing this dip.
• What can I do with leftovers? I doubt that you’ll have leftovers, but if you do you can use this dip to spread on a piece of sourdough toast and top it off with grilled vegetables.

Easy, delicious and the perfect “make ahead” dip for your July 4th get together!

Baked Goat Cheese Dip

12 oz local goat cheese (Spero for vegan option)

4 oz cream cheese room temperature (Miyokos for vegan option)

½ cup Parmesan shredded (Violife for vegan option)

2 tablespoon olive oil

4-6 cloves garlic cloves, minced

1-2 teaspoon red pepper flakes adjust according to how spicy you want your dip to be

2 teaspoon chives finely chopped, plus more for garnish if you’d like

½ teaspoon salt

Preheat oven to 400 F.

Combine the goat cheese and all other ingredients (either by hand or with a food processor) until everything is well-incorporated, and transfer to an oven-safe dish.

Bake for 15-20 minutes. The top will start to brown slightly & get nice and bubbly. (I bake mine for 18 minutes every time)

Top with a bit more chives if desired.

Serve hot with crackers, vegetables, bread, or anything else you can use for dipping!