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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!

Love this cheese? Try my Spinach Goat Cheese Pasta or this Tomato Goat Cheese Pasta.

goat cheese dip surrounded by crostini

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.
  • Olive oil – to get the consistency just right
  • Chives – they’re fairly mild and add amazing flavor
  • 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!
whipped goat cheese dip process photo collage in food processor

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 on a toasted baguette slice

If you made this simple goat cheese dip, please leave a star rating and review below! Ask me any questions. Tag me on Instagram if you made this recipe!

goat cheese dip surrounded by crostini
5 from 2 votes

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!
Prep: 10 minutes
Total: 10 minutes
Servings: 6


  • 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.


  • Servings really depend on how much people eat. This dip is quite rich, so a little goes a long way. 


Calories: 237kcal, Carbohydrates: 6g, Protein: 9g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Cholesterol: 28mg, Sodium: 192mg, Potassium: 348mg, Fiber: 1g, Sugar: 4g, Vitamin A: 747IU, Vitamin C: 5mg, Calcium: 78mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. Martin says:

    5 stars
    I’ve been on cooking flurry from the SL website this weekend – this is good one for a lazy Sunday afternoon of watching movies on the sofa! Love the basil and sun dried tomatoes.

    1. Natasha says:

      That makes me so happy, Martin!! 😀 Thank you for your review. Let me know what else you try.

  2. janie wood says:

    hello, i continue to be frustrated because i cannot email your recipes … i am using my iphone for most of my communication .. is that the problem? i wanted the recipe for your goat cheese dip with sun dried tomatoes..

    1. Natasha says:

      Hi, I don’t know what you mean about not being able to email my recipes. In order to leave me a comment, you had to scroll right past the recipe. I don’t know what that has to do with email? This is a website and the recipe is here… you can print it if you want… just click the “print recipe” button that’s located in the recipe card (it’s right above this comments section).