Italian Baked Goat Cheese Dip

Name: Italian Baked Goat Cheese Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4

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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!

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

1 (12- ounce) container marinated artichoke hearts, drained and chopped

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1/3 cup chopped marinated sundried tomatoes, drained

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1/3 cup chopped pitted olives, such as Leccino or Kalamata
1/4 cup chopped basil
1 teaspoon lemon zest, from 1 lemon
1 (8-ounce) log of fresh goat cheese
1/4 teaspoon dried oregano

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2 tablespoons olive oil

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crostini, chips or crackers

Instructions

Preheat the oven to 450 degrees F.
In an 8 in baking dish combine the artichoke hearts, sundried tomatoes, kalamata olives, basil and lemon zest. Stir to combine.
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.

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3 comments

Isabel Cordero - Jan 17

My husband doesn’t like olives, what can I use instead of olives?
LH - Jan 17

Any opinions on replacing the goat cheese log with Feta?
Kathy Bosco - Jan 17

Can this be served cold or at room temperature?