This creamy goat cheese dip with a balsamic pepper and sweet tomato topping will be the star of your Christmas menu this year. Get ready to dip in with crispy pita chips or toasty baguettes!

Goat cheese dip with a toasty baguette slice.

Table of Contents

Why You’ll Love This Goat Cheese Dip
What You’ll Need
How to Make Baked Goat Cheese Dip
Tips & Variations
What to Serve with Goat Cheese Dip
How to Store Leftovers
More Savory Dip Recipes
Get the Recipe

Why You’ll Love This Goat Cheese Dip

You’ll be swapping your usual dips for this sweet and savory goat cheese dip in no time.

Quick. It’s ready in only 35 minutes!
Creamy. The goat cheese and cream cheese are processed together until extra velvety and smooth.
Great for the holidays. This is a fancy but easy appetizer that’ll impress all your guests this holiday season.
Prep-friendly. Assemble this dip a day before your event and just pop it into the oven before dinner.

What You’ll Need

Balsamic vinegar is the secret to the tomato-pepper topping’s sweet-and-savory goodness. Check the recipe card at the bottom of the post for exact measurements.

Goat Cheese Dip

Goat cheese – Feel free to use your favorite kind.
Cream cheese – Full-fat or low-fat work for this.
Parmesan cheese – Make sure it’s freshly grated and not the bottled cheese.
Olive oil – Coconut oil and avocado oil are great swaps.
Black pepper – I prefer freshly-cracked because it’s spicier.
Fresh basil – Reduce the amount by half if you use dried basil.

Balsamic Pepper Tomato Topping

Olive oil – Vegetable, corn, or canola oil work too.
Yellow pepper – Use your favorite color of bell pepper.
Red pepper – Baby bell peppers are great swaps.
Grape tomatoes – These are also called “cherry tomatoes.”
Balsamic vinegar – It adds complex sweetness and a mellow tartness. Don’t skip it.

Garnish

Basil – Feel free to use fresh parsley.
Chives – Chopped green onions are okay as well.

How to Make Baked Goat Cheese Dip

You can mix the base with a spatula if you don’t want to use the food processor or don’t have one. Check the recipe card at the bottom of the post for more detailed instructions.

Adding the base ingredients to the food processor. — Fill the food processor with the ingredients for the cheese base.

Creamy cheese mixture in the food processor. — Fill the food processor with the ingredients for the cheese base.

Make the base. Preheat the oven to 400F. Pulse the goat cheese, cream cheese, olive oil, basil, and pepper in the food processor until smooth.

Cheese base spread in the baking dish. — Spread the cheese mixture in the baking pan.

Cooking the peppers in a pan. — Spread the cheese mixture in the baking pan.

Spread it. Pour the mixture into a baking dish and spread it out evenly, leaving a small dent in the center for the pepper-tomato topping. It’s fine if you forget the well/dent, your dip will survive without it.
Bake it. Pop the baking dish into the oven for 15-17 minutes or until slightly browned.
Cook the peppers. Place a medium-sized pan over medium-high heat. Add olive oil, red pepper, and yellow pepper. Sautée for 2-3 minutes.

Cooking the tomatoes in the pan. — Cook the tomatoes until softened and bursting.

Overhead photo of baked goat cheese dip in its baking dish with chives and fresh basil. — Cook the tomatoes until softened and bursting.

Add the tomatoes. Stir in the tomatoes and sautée for an additional 3 minutes. Add balsamic vinegar, stir well, and sautée for 2 more minutes. Remove it from the heat and set it aside.
Assemble it. Remove the baked dip from the oven and generously top it with the tomato-pepper mixture. Pile it toward the center, where you left the small dent.
Serve. Allow the dip to cool for 10 minutes before serving with pita chips or sliced, toasted baguettes.

Tips & Variations

Your baked goat cheese dip will be picture-perfect as long as you keep an eye on the clock.

Add a touch of sweetness. A drizzle of hot honey, raw honey, or maple syrup can add a touch of sweetness to your dip.
Make it spicy. Adding red pepper flakes, cayenne pepper, or chili oil to taste can add a kick of heat.
Add crunch. Fold 1/4 cup of toasted chopped pecans, almonds, walnuts, or macadamias into the goat cheese-mixture for added texture.
Don’t over-bake. Set a timer and remove it from the oven when the time is up, otherwise the dip can separate.
Use more veggies. Sautéed spinach, mushrooms, and leeks will add more flavor to each bite.
Increase the umami. Stir 1/2-1 tablespoon sun-dried tomato oil into the veggies to increase the umami and unlock a new level of flavor.

Can I Make This Dip In Advance?

Absolutely! Beat the holiday craze by assembling the dip a day in advance. Bake it right before dinner for best results. If you want to bake it in advance too, follow the reheating instructions at the bottom of the post.

Dip with toasty baguette slices on the side.

What to Serve with Goat Cheese Dip

This creamy goat cheese dip is perfect with my Festive Antipasto Christmas Wreath for another appetizer option. For main dish ideas, turkey’s a must. My Maple Smoked Turkey and Garlic Herb Turkey are wonderful. My No Fuss Thanksgiving Turkey is also a family-favorite. If you wanted to serve beef, try my Herb-Crusted Beef Tenderloin Roast. For side dishes, go for my Honey Glazed Carrots and Kale Salad with Cranberries.

How to Store Leftovers

Only set on the counter what you’re actually going to eat because temperature changes will shorten the dip’s life.

In the fridge: Refrigerate the cooled leftovers in an airtight container for up to 7 days. You can also store it in the baking dish if you cover it with plastic wrap; this method also makes reheating easier.
To reheat it: Pop it into the oven at 350F for 10 minutes, stir gently, and heat it for another 5-10 minutes. The microwave works too in 30 second intervals until warm.

Baked Goat Cheese Dip

Why You’ll Love This Goat Cheese Dip