Rosemary Goat Cheese Dip is a creamy blend of three cheeses with garlic and fresh herbs, baked until bubbly. Serve hot with baguette slices, pita crackers, or fresh bell pepper strips and carrots.
Easy Hot Cheese Dip Appetizer
As a home cook who has been creating vegetarian-friendly spreads and dips for over 13 years, I look for recipes that use familiar ingredients with minimal steps. This dip comes together in one bowl and one baking dish, with flavor that deepens as it bakes.
To make this warm cheese dip, we start by stirring goat cheese, cream cheese, Parmesan, garlic, rosemary, and a little black pepper with olive oil until the seasonings are well distributed. Then scoop the mixture into a small baking dish and bake, watching as the edges brown and the center warms through and the kitchen fills with the scent of garlic and herbs.
Ingredients for Rosemary Goat Cheese Dip
You will need the following:
- Goat cheese – Soft and tangy; bring to room temperature for easiest mixing.
- Cream cheese – Adds rich creaminess; allow to soften alongside the goat cheese.
- Parmesan cheese – Grated for savory depth and a hint of nuttiness.
- Olive oil – Helps meld the cheeses into a smooth dip and adds sheen.
- Garlic – Minced to release aromatic flavor evenly throughout.
- Fresh rosemary – Finely chopped to distribute its piney, herbal notes.
- Black pepper – Ground just before mixing to add mild heat and balance.
How to Make Rosemary Goat Cheese Dip
STEP ONE: Prep the oven.
Preheat the oven to 400°F and position a rack in the center.
STEP TWO: Combine the ingredients.
In a medium bowl, stir together goat cheese, cream cheese, Parmesan, olive oil, garlic, rosemary, and black pepper until fully combined.
STEP THREE: Transfer to baking dish.
Add the mixture to a 1 quart oven-safe dish and level the top with a spatula.
STEP FOUR: Bake.
Place the dish on a baking sheet (just in case of spillover) and bake for 15 minutes, until the dip bubbles around the edges and turns lightly golden on top.
STEP FIVE: Garnish and serve.
Sprinkle with extra rosemary or add a fresh sprig as a garnish, then serve immediately with toasted baguette slices or pita crackers.
Tips for Best Results
- Before starting on the dip, let the goat and cream cheeses sit out and come to room temperature to ensure a smooth blend.
- Chop rosemary leaves finely and discard any tough stems to avoid fibrous bits.
- Use a shallow baking dish for even heat distribution.
- Watch the dip during the last few minutes of baking; stir once if the top browns too quickly.
Storage
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or in the microwave until warmed through. A quick stir before serving brings back its creamy texture.
Warm Cheese Dip Recipe FAQs
Can I prepare this dip ahead of time?
Yes! Mix all ingredients and transfer to the baking dish, cover, and refrigerate for up to 24 hours. Bring it to room temperature before baking to ensure even heating.
Can I substitute dried rosemary?
Yes. Fresh is best but if you need to substitute, use 1 teaspoon of dried rosemary in place of the 1 tablespoon of fresh. Crush the dried leaves between your fingers before adding to release more aroma and flavor.
Can I double this recipe?
Absolutely! Use a larger baking dish (approximately 2‑quart) and extend the bake time by 5–7 minutes, watching for bubbly edges and light browning.
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Rosemary Goat Cheese Dip Recipe
Ingredients
- 8 ounces goat cheese softened
- 6 ounces cream cheese softened
- 1/4 cup parmesan cheese grated
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F and position a rack in the center.
- In a medium bowl, stir together goat cheese, cream cheese, Parmesan, olive oil, garlic, rosemary, and black pepper until fully combined.
- Add the mixture to a 1 quart oven-safe dish and level the top with a spatula.
- Place the dish on a baking sheet (just in case of spillover) and bake for 15 minutes, until the dip bubbles around the edges and turns lightly golden on top.
- Sprinkle with extra rosemary or add a fresh sprig as a garnish, then serve immediately with toasted baguette slices or pita crackers.
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