Go Back

Perfect Appetizer with Chardonnay: Baked Sun-Dried Tomato and Goat Cheese Dip

Cheyanne Holzworth
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Servings 6 servings or 2 cups


  • 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


  • 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!


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.