Baked Goat Cheese Dip
There is nothing more satisfying as a savory dish than Baked Goat Cheese Dip. Truly. The rich marinara, tangy goat cheese, soft bread…heaven. Simple and elegant, this dip is also easy to throw together and can feed a crowd with its heartiness. So let’s go make some Baked Goat Cheese Dip!
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More Goat Cheese?
I told my husband I feel like my blog could be all beets and goat cheese recipes. But if you don’t like beets and goat cheese, then find another blog. For me, a little can go a long way to satisfy a craving, but why stop at a little when it’s so tasty? We had a dip like this at a restaurant once, and we both crave it often. Fortunately, we don’t need to depend on a restaurant to enjoy it since it is so simple to prepare.
So, Baked Goat Cheese Dip. You can make it as an appetizer or even for a light dinner if you are having a salad with it. The beauty of this meal is that you can make it feed as many people as you need by just adding more cheese and marinara.
I will say Aldi has always been the best place for me to find goat cheese. Also called Chevre to those wishing to be fancier than they really are. Aldi’s goat cheese is very reasonably priced compared to other chain stores.
For another Goat cheese recipe, check out my Frittata!
How to Make Baked Goat Cheese Dip
This dip allows a little creative freedom. The basic ingredients are:
- Goat cheese (Chevre)
- Marinara
- Herbs
- Bread for dipping
For herbs, I had thyme on hand, and it pairs perfectly with the flavors in the dip. However, basil would be another great option! When it comes to the bread, we use naan or pita bread, but any bread will do. Now with the cheese, you can go just straight goat cheese because it is perfect as is, but I’ll give you a little alternative if you want to experiment. If you want the texture of the cheese to be a little “whipped,” then mix just a little ricotta or cream cheese with an electric mixer until combined with the goat cheese.
Telling you how to make it in this part of the article feels silly, but the internet machine loves to see a word count in articles, so allow me to ramble.
I like to mush up the goat cheese in a bowl to mix in the herbs. Kids love to help with this. Then plop it into the center of a small skillet or baking dish. Keep the cheese in a central “blob” and surround the cheese with the marinara. Pop that baby into the oven at 375 for 20 minutes. You can then, if desired, turn on the broiler for a minute or two to slightly carmelize the cheese too.
Beware of the lava! Let this beauty cool for a few minutes so you won’t obliterate your taste buds, and then you will actually be able to enjoy the dip.
Enjoy!
It’s ok if you are alone and sit down to eat the whole thing. The Baked Goat Cheese Dip is your friend and won’t tell anyone. Plus, it’s not like you’re eating a pan of brownies. At least this has protein and a vegetable invited to the party.
I know this was a short one to write, but some good things just don’t need much to sell them.
I hope you enjoy 😉
Baked Goat Cheese Dip
Ingredients
- 8 oz Goat Cheese (Chevre)
- 1-1.5 cups Marinara
- Herbs Your desired amount. Basil or thyme pairs well in this dish
- Bread for dipping naan, pita, or any bread of choice
Instructions
- In a bowl, combine the cheese with the herbs.
- Add the cheese to the center of a small skillet or baking dish.
- Pour the marinara around the cheese.
- Bake at 375 for 20 minutes. If desired, broil the dip for a couple of minutes to lightly brown the cheese. Watch it carefully while broiling to avoid burning the cheese.
- Let the dip cool a few minutes before enjoying!
