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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

Goat cheese dip

I’m here to introduce you to 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.

Using your food processor is such a simple way to make an appetizer quickly. You’ll be surprised just how much flavor you can infuse in a short amount of time.

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. I’ve been known to make it with no special occasion at all!

It’s based on my Whipped Feta with Fresh Herbs dip, which I think you’ll love as well.

Everything 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!

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. Totally easy!
whipped goat cheese dip process photo collage in food processor

Recipe notes

  • The ingredient quantities are fairly flexible, so I wouldn’t worry too much about measuring precisely.
  • 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!
  • Want to make it a bit spicy? Add a dash of cayenne pepper.
  • If you want to make it even more special, try using roasted garlic.

What to serve it with

  • You can serve this cheesy dip with toasted baguette crisps like I did, or use slices of fresh baguette or even pita bread.
  • It also goes great with your favorite veggies to dip like baby carrots, cucumber sticks, and celery.
  • Chips are another tasty option!

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

Questions about this easy dip recipe? Let me know in the comments below!

goat cheese dip surrounded by crostini
5 from 1 vote

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.

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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. 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. 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).