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Goat Cheese Dip

The Magical Goat Cheese Dip Which Adds Flavor to Any Dish

Goat cheese is the cheese made from goat's milk and can be used in various dishes differently. You can use it in sauces, dips, and spreads to add flavor and spice to any recipe.
Marian K
Last Updated: Jul 21, 2017
A staple of the Mediterranean diet, it is available in a variety of flavors, from mild and creamy, to pungent and crumbly. In fact, it is being included in many dishes like pizza, ravioli, sauces, and appetizers. It is sold fresh, aged, or marinated in olive oil or red wine. One can also buy it coated in herbs, black pepper, and even chocolate. The distinct flavor of goat cheese adds a tang to many recipes. Here are some great goat cheese dip recipes that can be prepared easily at home.
Baked Dip
  • 1 cup, roasted jalapeño-tomato salsa
  • ¼ cup, pine nuts/walnuts/pecans (chopped)
  • 1 (3-ounce) package, cream cheese (softened)
  • 1 (4 ounce) log, goat cheese
  • 1 tablespoon, fresh cilantro (chopped)

Preheat the oven to 350 °F. Place the nuts on a baking sheet and toast them in the oven until lightly browned. If you use pine nuts, they will brown faster as compared to walnuts or pecans. Turn them in between so they get evenly browned on all sides. Transfer it to a bowl and stir both the cheese in. Mix well. Transfer this to a baking dish and pat it into a disk with a 5'' diameter. Spread the salsa over and around the cheese. Put the tray back in the oven and bake for another 10-15 minutes. Garnish with cilantro and serve as a dip or a spread.
Roasted Red Pepper Dip
  • 1 large red pepper
  • 2 cups, broccoli florets
  • 2 garlic cloves (minced)
  • 2 cups, cauliflower florets
  • 4 ounces, creamy goat cheese
  • 1 pint, cherry tomatoes (cleaned)
  • ¼ cup, sour cream
  • 1 bunch, asparagus (steamed until al dente)
  • 1 tablespoon, lemon juice
  • 1 cup, button mushrooms (cleaned and cut in half)
  • Salt
  • 1 cup, baby carrots
  • Pepper
  • ¼ cup, fresh oregano (chopped)

Heat oven to 400 °F. Lay the peppers on a baking sheet and roast them for 20 minutes. Keep turning them while they bake, and stop when the skin is charred and blistered. Transfer the peppers to a bowl; allow it to sit for 20 minutes. Once they have cooled, peel the peppers and then take off the stems and seeds. Transfer them to a food processor and blend until smooth. Add in the garlic, goat cheese, lemon juice, and sour cream to the food processor and blend again. Add salt and pepper according to taste. Transfer the mixture to a bowl and stir in the oregano. Chill until ready to use.
Mexican Dip
  • 1½ pounds, shelled edamame
  • 1 tablespoon, oregano
  • 1 cup, sour cream
  • 2 teaspoon, kosher salt
  • 5 ounces, fresh goat cheese (crumbled)
  • ¼ cup, fresh lemon juice
  • 3 chipotles in adobo sauce (chopped), 2 tablespoons of adobo sauce from the can
  • 1 garlic clove (chopped)

Fill a medium pot with water and salt and bring to a boil. Add the edamame and simmer for about 8 minutes until tender. Take it off the heat, drain the water and transfer the contents to a food processor. Add in the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic, and salt. Blend until smooth. Transfer the dip to a glass bowl and mix the oregano. Cover the bowl with plastic wrap and cool for at least an hour. Serve with pita crisps.
Roasted Red Pepper Dip