Goat Cheese Dip
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I love making Goat Cheese Dip every time I’m asked to bring an appetizer because it’s guaranteed to be gone before anything else. The goat cheese base is tangy and smooth, almost mousse-like, while the marinated olives and sun-dried tomatoes add salty, savory pops of flavor. That touch of sweet honey keeps everything balanced and incredibly crave-worthy.
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I make it for dinner parties, holiday season, potlucks, and game nights with friends because it looks fancy but comes together fast. It’s a crowd-pleaser that pairs perfectly with crackers, bread, and vegetables. The whipped goat cheese base can be made ahead and stays fresh in the fridge for 2 to 3 days, then just add the olive topping before serving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Goat Cheese Dip with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this delicious, no-bake dip takes only about 10 minutes from start to finish without turning on the oven, and you don’t need any special equipment beyond a hand mixer.
Whip the Goat Cheese Base
Add the plain goat cheese, cream cheese, Greek yogurt, olive oil, lemon juice, honey, salt, and pepper to a large mixing bowl. Use a hand mixer and blend until smooth and creamy; you want it completely smooth with no lumps remaining.
The goat cheese will break down and combine with the cream cheese to create a fluffy, spreadable texture that’s perfect for dipping. Don’t forget to scrape down the sides of the bowl with a flexible silicone spatula.
Chill the Whipped Goat Cheese
Transfer the whipped goat cheese to a large serving bowl and refrigerate until ready to use. Chilling it helps the flavors meld together and gives the dip a firmer texture that holds up better when you spread it on crackers or bread.
Prepare the Olive Topping
In another bowl, combine the green olives, Kalamata olives, sun-dried tomatoes, and garlic. Drizzle with olive oil, then add oregano, thyme, salt, and pepper. Toss well and let marinate for 10 minutes.
The olives and tomatoes will soak up the herb-infused oil and become even more flavorful as they sit, so don’t rush this step.
Add the Topping and Serve
Spoon the olive mixture over the whipped goat cheese just before serving. The combination of marinated olives and sun-dried tomatoes create a beautiful presentation on top of the creamy white base, making it look more appetizing.
Sprinkle with a bit more salt and pepper if you like. Serve immediately with crackers, toasted bread slices from a baguette, or fresh vegetables like bell pepper strips and cucumber slices for dipping. Enjoy!
If you’re bringing the dip to a potluck, picnic, or party, pack the whipped goat cheese base and olive topping separately in an insulated carrier or a cooler with ice packs to keep them fresh and chilled, especially if it’s warm outside.
Assemble it right before serving so the topping stays vibrant and the base stays firm. The dip travels beautifully because it doesn’t need to be heated. You can transport the dippers in a bento box-style container to keep them organized.
Ingredients
Whipped Goat Cheese:
- ½ pound goat cheese
- ¼ pound cream cheese
- ½ cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and black pepper to taste
Roasted Olive Topping:
- ¼ cup green olives pitted
- ¼ cup Kalamata olives pitted
- ½ cup sun-dried tomatoes chopped
- ¼ garlic clove minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and black pepper to taste
Video
Instructions
- Add the goat cheese, cream cheese, Greek yogurt, olive oil, lemon juice, honey, salt, and pepper to a bowl. Use a hand mixer and blend until smooth and creamy.½ pound goat cheese, ¼ pound cream cheese, ½ cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, Salt and black pepper
- Transfer the whipped goat cheese to a serving bowl and refrigerate until ready to use.
- In a small bowl, combine the green olives, Kalamata olives, sun-dried tomatoes, garlic, olive oil, oregano, thyme, salt, and pepper. Toss well and let marinate for 10 minutes.¼ cup green olives, ¼ cup Kalamata olives, ½ cup sun-dried tomatoes, ¼ garlic clove, 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, Salt and black pepper
- Spoon the olive mixture over the whipped goat cheese just before serving.
- Serve with crackers, toasted bread, or fresh vegetables.
Notes
Nutrition
How to Store Leftovers
Store leftover goat cheese dip covered well in an airtight container in the fridge for 2 to 3 days. The olive topping will release some liquid as it sits, so you might want to drain off any excess oil before serving again.
You can also store the whipped goat cheese base and olive topping separately if you want to keep the base pristine. Just give the dip a gentle stir before serving to redistribute the flavors. I don’t recommend freezing this dip because the goat cheese changes texture once thawed.
What to Serve With Goat Cheese Dip
I love serving this with crispy pita chips, buttery crackers, or toasted baguette slices that hold up well under the weight of the olive topping. Fresh vegetables like cucumber rounds, cherry tomatoes, bell pepper strips, and carrot sticks, or even crushed walnuts, pistachios, and pecans add crunch that contrasts beautifully with the creamy base.
For a full Mediterranean meal, add other mezze appetizers like hummus, tzatziki, stuffed grape leaves, marinated feta, roasted red peppers, and chopped dates, or other dried fruit. The variety of dips and fresh veggies creates an impressive appetizer platter perfect for entertaining, whether it’s an elegant party or backyard gathering.
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