Baked Goat Cheese Dip with Lemon And Thyme
Perfect with crackers, crostini, or naan, creamy baked goat cheese dip is hard to resist. It’s a wonderful appetizer that’s always a hit! Who can resist creamy, tangy goat cheese dip? You’ll love this warm cheesy dip, with three cheeses: goat cheese, Parmesan, and cream cheese. Flavored with garlic, herbs, and lemon zest, it’s perfectly creamy and spreadable. Serve it with crisp crostini, crackers, or your favorite dipper. I love that you can make this easy dip ahead and simply pop it in the oven when your guests arrive so it’s perfectly warm and ready to share. Mmmmm, it’s so good with a cherry spritzer, pomegranate mojito or an orange G & T. Or enjoy it with a glass of wine, too, either red or white.
You’ll need a food processor for a really creamy texture. Simply combine all the ingredients except the herbs and lemon zest. Blend the mixture until it’s nice and smooth, and then stir in finely chopped parsley, fresh thyme, and finely grated lemon zest.
Try not to overheat the dip because it tends to separate and lose some of the ultra creaminess if you overdo it in the oven. It’s better to underheat the dip than to bake it too long (trust me, I know…let me make the mistakes so you don’t have to!). Actually, it’s quite good without even heating it all, so if you prefer a cold cheese dip, this recipe would work perfectly for that, too. Once the dip has been heated, it is best eaten right away. Leftovers can be covered tightly and stored in the fridge for a couple of days.
Ingredients:
- 10.5 ounces goat cheese log
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil, more for drizzling after baking
- 1 clove garlic, peeled and roughly chopped
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon finely minced thyme
- Salt to taste
- ½ teaspoon lemon zest
- Crostini, crackers, or mini naan for serving