Whipped Goat Cheese Dip
This goat cheese dip recipe is a total crowd pleaser with sun-dried tomatoes, basil, chives, and garlic. It’s easy to throw together and great for parties!
- 8 ounces goat cheese (room temperature)
- 2 ounces cream cheese (room temperature)
- 1/4 cup olive oil
- 2 tablespoons fresh chives (chopped)
- 1/2 cup sun-dried tomatoes (drained)
- 1/2 cup (loosely packed) fresh basil
- 1 clove garlic (minced)
- Salt & pepper (to taste)
- Add the cheeses and olive oil to a food processor and pulse until blended.
- Add the remaining ingredients and blend until your desired texture is reached. You may need to scrape down the sides of the food processor a couple of times.
- Season with salt & pepper and adjust ingredients as needed (e.g. add more chives).
- Either serve right away or refrigerate for a few hours to help the flavors meld. This dip is best served at room temperature (not straight out of the fridge), so let it sit for a bit prior to serving.
Why you’ll love it
This may be your new favorite goat cheese recipe! Hummus is great and all, but I have a feeling this will be one of those party dips everyone will be raving about. It’s a fantastic addition to your appetizer platter at your next gathering, and it’s ready in just 10 minutes.
This is a dip that looks unassuming but packs in sneaky delicious flavor from the basil and chives. Those sun-dried tomatoes take it to the next level. The rich, creamy whipped texture is basically like a cloud. This dip is based on my Whipped Feta with Fresh Herbs dip.
What you’ll need
- Goat cheese – the star of this recipe. I chose a soft goat’s cheese log for it.
- Cream cheese – cream cheese really enhances the texture of this dip, and I love using both kinds of cheese together. You can use ricotta if you prefer it.
- Sun-dried tomatoes – one of my go-to ingredients for dips. I grabbed a jar of them that was packed with oil at my grocery store.
- Basil – fresh basil pairs so well with the sun-dried tomatoes and gives a fresh, vibrant touch.
- Garlic – I used a clove of garlic, but you can add more to kick it up a notch!
How to make this dip
This is an overview, and full ingredients & instructions are in the recipe card below.
- Pulse the goat cheese, cream cheese, and olive oil in your food processor.
- Add the remaining ingredients and blend until smooth.
- Season with salt & pepper and taste and adjust ingredients as needed.
- It’s more of a dip versus a spread when you let it come to room temperature. I’d let it warm up a bit rather than serving it straight out of the fridge so it gets that perfect dipping consistency!
Substitutions and variations
- The ingredient quantities are fairly flexible, so I wouldn’t worry too much about measuring precisely.
- Want to make it a bit spicy? Add a dash of cayenne pepper.
- If you want to make it even more special, try mixing in some Roasted Garlic.
What to serve with this dip
- You can serve this cheesy dip with toasted baguette crisps like I did, or use slices of fresh baguette or even pita bread. Chips are another tasty option!
- It also goes great with your favorite veggies to dip like baby carrots, cucumber sticks, and celery.
- Make it part of your party platter with this Hummus Crostini Appetizer and Hot Spinach Artichoke Dip.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for 4-5 days.
- If it’s been sitting out for a while, though, it’s probably best to eat it right away or discard it.
- I wouldn’t recommend freezing leftovers of this dip.
Whipped Goat Cheese Dip
goat cheese dip recipe is a total crowd pleaser with sun-dried tomatoes, basil, chives, and garlic. It's easy to throw together and great for parties!
