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Photo Credit: Elizabeth Newman

Italian Baked Goat Cheese Dip

A cheesy dip is always a winner in our book. This spin on artichoke dip uses goat cheese for its creamy tang, and it gets lots of bright flavor from other pantry favorites like sun-dried tomatoes and olives.

If you don’t eat all of the dip while it’s warm, never fear. Simply chill it and crumble the mixture into a salad the next day!

 Italian Baked Goat Cheese Dip

Italian Baked Goat Cheese Dip

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

10 minutes


Giada De Laurentiis

Image of Italian Baked Goat Cheese Dip



  1. Preheat the oven to 450 degrees F.
  2. In an 8 in baking dish combine the artichoke hearts, sundried tomatoes, kalamata olives, basil and lemon zest. Stir to combine.
  3. Slice the goat cheese into 1-inch rounds and nestle them on top of the relish. Sprinkle the cheese with the oregano and drizzle it with the olive oil. Bake the cheese until very soft and warmed through, about 10 minutes. Using a fork, mash everything together into a dip. Serve with crostini, chips or crackers for scooping.


3 reviews & comments

  • Author's avatar image
    Isabel Cordero

    My husband doesn’t like olives, what can I use instead of olives?

  • Author's avatar image

    Any opinions on replacing the goat cheese log with Feta?

  • Author's avatar image
    Kathy Bosco

    Can this be served cold or at room temperature?

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