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.
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.
Goat Cheese Dip Recipe with Tomatoes and Herbs
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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
- 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.
Nutrition Information
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.
I have not made this recipe but I have a question. Can I bake ahead of time and serve cold while out on a boat?
Sure!
I LOVE this recipe and always get rave reviews. Am now looking into adding it as a holiday appetizer, however that’s when I’ll be short on oven space. Can this be made in / has anyone successfully made this in a crockpot? Maybe just popping into a hot oven for a couple minutes at the end of cooking?
We think you could make this in a crockpot on low for 2-3 hours, but it won’t get the bubbly top. You could transfer it to an oven-proof vessel and broil for a few minutes to get the same effect, though!
I just made this on a whim because I had all the ingredients on hand, and three of us devoured a halved recipe! I sauteed some shallots with the garlic before adding that to the cheese mixture, along with some red pepper flakes and fresh thyme. Outstanding! I’ve already been asked to make it again.
Thanks for sharing, Allison!
It is so delicious, I wonderis there a way to make this into a pie???
You can give it a shot!
This was incredible!!
Could the tomatoes be sliced in half
Absolutely!!
Does this recipe work to make ahead? Mix the ingredients the day before and bake the next day?
You absolutely can!
this lastted about 5 min at my party last night!
Wow! Talk about a record!