Baked Goat Cheese Dip
Easy, delicious, and addictive, this baked goat and ricotta cheese dip is the ultimate crowd-pleasing appetizer.
It is stupid easy to make and the dip comes together in less than 20 minutes and can be served by itself with veggies, fruits, and crackers fulfilling all your entertaining needs. Simply whip everything up, bake in the oven, and serve with a crudités board.
Creamy and warm, the goat cheese dip is guaranteed to knock the socks off your holiday guests.
1 cup (8 ounces) whole milk ricotta cheese
½ cup (4 ounces) chevre goat cheese
1 teaspoon kosher salt
2 garlic cloves, (minced)
1 tablespoon fresh thyme & rosemary, (chopped, plus extra, for topping)
2 tablespoon Red Wine Vinaigrette
Favorite veggies for crudités board
Toasted crostini or crackers, (for serving)
Preheat an oven to 400 degrees F.
In a medium bowl, mix together the ricotta, goat cheese, Red Wine Vinaigrette, salt, garlic, rosemary and thyme. Mix until smooth and incorporated.
Spoon the cheese mixture into a small baking dish. Bake for 10 minutes to heat through. Turn on the broiler for 1 to 2 minutes, until the cheese is golden brown and bubbling, being careful not to burn the mixture.
Remove the cheese dip from the oven. Top with more fresh thyme and rosemary. Serve hot with toasted crostini and vegetable board