This goat cheese dip recipe is blended to perfection with sun-dried tomatoes, basil, chives, and garlic. Easy and great for parties!
You can serve this cheesy dip with toasted baguette crisps like I did, or try dipping veggies, chips, or whatever else you can think of! This is quite a rich dip, so it's great served along with a few other appetizers for a tasty smorgasbord.
This dip is based on my Whipped Feta with Fresh Herbs dip.
How to make goat cheese dip (overview):
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. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- The ingredient quantities are fairly flexible, so I wouldn't worry too much about measuring precisely.
- You could try swapping the cream cheese for ricotta if you prefer.
- It's more of a dip vs. spread when you let it come to room temperature. I'd let it warm up a bit vs. serving it straight out of the fridge.
- I used sun-dried tomatoes that were packed in oil and a soft goat's cheese log for this recipe.
More delicious dips to try:
- Sun-dried Tomato and Basil White Bean Dip
- Super Easy Cream Cheese Corn Dip
- Hot Cheddar Bacon Dip
- Roasted Eggplant Dip
- Easy Buffalo Chicken Dip
Questions about this whipped goat cheese dip? Let me know in the comments below!
Whipped Goat Cheese Dip
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.