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This Baked Sun-Dried Tomato and Goat Cheese Dip is creamy-dreamy and can be ready, from prep to finish, in 30 minutes. Decadent goat cheese is whipped with cream cheese and parmesan, studded with sun-dried tomatoes, fragrant garlic, and aromatic fresh herbs. Serve with Chardonnay, and it’s going to be the hit of the party.
Well, we are just a few days out from Thanksgiving.
And, we are SMACK DAB in the midst of the holiday entertaining season.
I don’t know about you, but I’m UBER excited! I love the holly-jolly vibes this season brings. Plus, getting together with friends and family to share love, laughter, great food and a few bottles of wine is totally my jam.
In honor of the holiday season and all the parties to come, I thought today would be a great time to share a delicious, quick and easy pairing with you guys. Because you just can’t have a party without a little wine and cheese.
…Okay, you COULD. But let’s be honest, you SHOULDN’T.
Tangy, decadent goat cheese whipped with creamy cream cheese and salty parmesan; studded with chewy, sweet sundried tomatoes, fragrant garlic, and aromatic fresh herbs. Baked until golden and melty, then topped with juicy vine ripe tomatoes and more chopped herbs.
Light, airy, flavorful and fabulously rich, this dip is what I like to call easy elegance. Not only is it packed with flavor and easy on the eyes, but it’s also a BREEZE to throw together. Most of the hands on work is done quickly in the food processor, so this dip can be ready, from prep to finish, in under 30 minutes or less!
Which is perfect, because I don’t know about you, but I actually want to ENJOY my own party, and not spend my time slaving away in the kitchen!
BUT, you can’t forget a few bottles of wine to go along with your baked cheese dip! This is where Sonoma-Cutrer comes into play.
The winemakers at Sonoma-Cutrer embrace Burgundian traditions on Somoma soil to make wines that embody the beauty and authenticity of both places. Their award-winning wines are derived from a passion for artisanal excellence and authentic experiences.
Not only are their wines a treat for the taste buds, but they also enrich the taste of this dip! I paired this baked goat cheese with both The Cutrer Chardonnay and the Russian River Ranches Chardonnay.
The Cutrer has a lovely creamy richness with bright acidity, while the Russuan River Ranches has exquisite crisp flavors of aromatic fruit. And, both pair brilliantly with the decadent goat cheese dip.
Because the folks over at Sonoma-Cutrer aim to enhance the quality of everyday life, all of their wines are available to order online. So all you have to do is just sit back and wait for them to be delivered to your doorstep. How amazing is that!?!
Obviously I recommend you pick up a few bottles of both The Cutrer and the Russian River Ranches… and share them with a few friends or family along with this dip!
Recipe Notes, Tips & Tricks for Baked Sundried Tomato & Herb Goat Cheese Dip:
- I used plain whipped cream cheese in my dip, but you can absolutely use the regular, plain block of cream cheese in this recipe!
- To ensure the baked cheese dip gets light and airy once whipped, make sure you allow your goat cheese and cream cheese to come to room temperature by removing them from the refrigerator and placing them on the counter for 30 minutes or so.
- You can use any combination of fresh herbs, or just one single herb that is your favorite in this recipe. If you are using a stronger herb, such as rosemary or thyme, use a smaller amount. I used 1 ½ TBS Basil, 1 TBS Oregano, 1 TBS Chives and ½ TBS Thyme in mine.
- If you like a darker, golden brown color to the top of your dip, switch the oven to broil during the last few minutes of cooking. Just make sure you watch the dip carefully, as it can go from golden brown and delicious to burnt in matter of seconds!
- I served my goat cheese dip with toasted baguette slices. To easily toast a baguette – cut into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
This Baked Sundried Tomato & Herb Goat Cheese Dip is a guaranteed crowd pleaser! Serve it with a few bottles of wine and you have the perfect pairing for your next holiday party or festive gathering!
Giving wine as a gift this year? Check out these tips to make it extra special.
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Perfect Appetizer with Chardonnay: Baked Sun-Dried Tomato and Goat Cheese Dip
- Total Time: 25 minutes
- Yield: 6 servings or 2 cups 1x
Description
This Baked Sun-Dried Tomato and Goat Cheese Dip is creamy-dreamy and can be ready, from prep to finish, in 30 minutes. Decadent goat cheese is whipped with cream cheese and parmesan, studded with sun-dried tomatoes, fragrant garlic, and aromatic fresh herbs. Serve with Chardonnay, and it’s going to be the hit of the party.
Ingredients
- 1 10 ounce Log Goat Cheese – at room temperature
- 4 ounces Cream Cheese – at room temperature
- 1/4 Cup Parmesan Cheese – freshly grated (plus more for garnish)
- 1 large Clove Garlic – roughly chopped
- 1 TBS Sundried Tomato Oil
- ½ teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Pepper
- 1/4 Cup Snipped Fresh Herbs Oregano* (Thyme*, Basil*, Rosemary, Chives*, Parsley*)
- 1/4 Cup Sundried Tomatoes in oil – drained and roughly chopped (plus more for garnish (about 6 tomatoes))
- Optional for Garnish: Roughly Chopped Herbs (Micro Greens, Toasted Baguette Slices or Crackers, Vine Ripe Tomatoes)
Instructions
- Preheat oven to 400 degrees F.
- In the bowl of a small food processor fitted with a metal blade, combine the goat cheese, cream cheese, parmesan, garlic, oil, salt and pepper. Process until smooth.
- Add in the herbs and tomatoes. Stir to combine.
- Brush a small 1 quart baking dish with oil or spray with non-stick cooking spray. Transfer the cheese mixture into the dish.
- Bake until golden, bubbly and slightly golden in color, about 12-18 minutes. OPTIONAL: For a darker golden top, switch the oven to broil during the last few minutes of baking*.
- Remove from the oven and let cool slightly. Top with optional garnishes and serve with toasted baguette or crackers. Enjoy!
Notes
1. I used plain whipped cream cheese in my dip, but you can absolutely use the regular, plain block of cream cheese in this recipe!
2. To ensure the baked cheese dip gets light and airy once whipped, make sure you allow your goat cheese and cream cheese to come to room temperature by removing them from the refrigerator and placing them on the counter for 30 minutes or so.
3. You can use any combination of fresh herbs, or just one single herb that is your favorite in this recipe. If you are using a stronger herb, such as rosemary or thyme, use a smaller amount. I used 1 ½ TBS Basil, 1 TBS Oregano, 1 TBS Chives and ½ TBS Thyme in mine.
4. If you like a darker, golden brown color to the top of your dip, switch the oven to broil during the last few minutes of cooking. Just make sure you watch the dip carefully, as it can go from golden brown and delicious to burnt in matter of seconds!
5. I served my goat cheese dip with toasted baguette slices. To easily toast a baguette – cut into thick slices on the diagonal. Brush each slice generously with extra virgin olive oil. Bake at 400 degrees F for 8-10 minutes, or until lightly toasted.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
