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Photo Credit: Elizabeth Newman

Baked Goat Cheese And Ricotta Dip

Cheesy, baked dips (with golden brown tops after a broil in the oven) are the ultimate crowd-pleasing appetizer in the cooler months. This dip boasts great flavor from tangy goat cheese, honey, garlic and fresh thyme. Dunk all your favorite crackers and crudites into this super easy-to-whip-up dip, and pour the wine for a great pre-dinner snack.

You can assemble this all in advance, too. Mix the ingredients together up to two days in advance and cover it in the fridge - when it's time to cook your baked goat cheese and ricotta dip, just take it out and throw it in the oven until it's golden brown and hot.

Baked Goat Cheese And Ricotta Dip

Baked Goat Cheese And Ricotta Dip



Prep Time

10 minutes

Cook Time

12 minutes




The Giadzy Kitchen

Image of Baked Goat Cheese And Ricotta Dip


  • 1 cup (8 ounces) whole milk ricotta cheese
  • ½ cup (4 ounces) chevre goat cheese
  • 1 teaspoon mild honey, (such as clover)
  • 1 teaspoon kosher salt
  • 2 garlic cloves, (minced)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme, (chopped, plus extra, for topping)
  • Toasted crostini or crackers, (for serving)


  1. Preheat an oven to 400 degrees F.
  2. In a medium bowl, mix together the ricotta, goat cheese, honey, salt, garlic, olive oil and thyme. Mix until smooth and incorporated.*
  3. Spoon the cheese mixture into a small baking dish. Bake for 10 minutes to heat through. Turn on the broiler for 1 to 2 minutes, until the cheese is golden brown and bubbling, being careful not to burn the mixture.
  4. Remove the cheese dip from the oven. Top with more fresh thyme. Serve hot with toasted crostini or crackers for dipping.
  5. *If making a day or two in advance, cover the mixture and store in the fridge until you are ready to bake.



per serving
Amount/Serving % Daily Value
3 grams
8 grams
14 grams
Saturated Fat
7 grams
30 milligrams
492 milligrams
1 grams
1 grams
Unsaturated Fat
7 grams

1 comment

  • Author's avatar image
    mary nowell

    Was so looking forward to making this dip for Saturday college football as an appetizer! I love ricotta, goat cheese, honey, garlic and thyme. Sorry Giada, but this was just okay. Would not make again.

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