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Since I seem to fixate so easily on things – yes, even food! – I’m bringing you this goat cheese recipe.  I’m completely in awe of the awesomeness, ease, and adaptability of goat cheese.  I’ve been making whipped goat cheese with honey as a topping for toast.  I’ve been preparing a simple pasta sauce with goat cheese, heavy cream, and herbs.  So good!  More recently, I’ve also tried goat cheese with honey and pistachios as a spread.  And, Dear Reader, alas, I’ve just eaten it right out of the package spread thick on a Triscuit!

Baked Goat Cheese Dip in Marinara Sauce

This, by far though, is my favourite way to eat it!  I’m serious; I really didn’t think I was going to be able to finish taking the pictures for this post before digging right in and devouring this entire thing!  The only thing that saved me from doing so, was the fact that the dip was piping hot.  Usually, I’ll let baked foods cool for a bit before taking pictures, but this time, I was trying to capture the bubbles in the sauce and the steam.  I wasn’t successful with the steam, but look at the charred, bubbly edge of that dish – yum!

Baked Goat Cheese Dip in Marinara Sauce

Now, this is certainly a recipe that you want to keep close at hand.  It takes literally 30 minutes from start to finish and uses as little as three ingredients.  Yes, three!!  Your guests will think you spent quite a bit of time preparing this dip, when in fact, you were out getting your nails done or perusing the tool aisle at Home Depot – you decide which you want to do; no judging here!

Baked Goat Cheese Dip in Marinara Sauce

Back to the recipe… when I say you can use as little as three ingredients, it’s true, even though I used a little more.  The ground black pepper, dried oregano, and fresh basil is optional.  The cheese, sauce, and a sprinkling of salt will do just fine.  But, if you’re not preparing this for just yourself (again, no judging!) then make it pretty.  Why not!?

Baked Goat Cheese Dip in Marinara Sauce

5.0 from 1 reviews
Baked Goat Cheese Dip in Marinara Sauce
Prep time
Cook time
Total time
  • 1 300g package goat cheese
  • 1 cup marinara sauce
  • ¼ teaspoon salt
  • ¼ cup fresh basil (optional)
  • ½ teaspoon dried oregano (optional)
  • ¼ teaspoon ground black pepper (optional)
  1. Preheat oven to 350 degrees.
  2. Remove the goat cheese from the package and lay the log in the center of your baking dish. Using the tips of your fingers, press the cheese slightly so that it spreads about an inch thick. Do not allow the cheese to touch the edge of the pan. Keep at least an inch of free space all the way around.
  3. Spoon the marinara into the "trench" around the goat cheese. Be careful to place the sauce all the way around and as evenly as possible.
  4. Sprinkle the top with salt.
  5. This is also where you could add the dried oregano and ground black pepper if you decide to do so.
  6. Place the baking dish in the preheated oven on the middle rack for 25-30 minutes - just until the sauce around the cheese begins to bubble.
  7. Once you remove the dip from the oven, top with a little fresh basil and serve.
  8. Thinly sliced baguette is a great dipping option, but crackers or pretzels would do as well!

Baked Goat Cheese Dip in Marinara Sauce

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This Post Has 24 Comments

    1. Thanks, Whitney – you’ll see just how much we love it when you are privy to me copying your pistachio goat cheese app. 🙂

  1. I’m right with you on goats cheese, I don’t care how it comes I just love it and it is one of the few cheeses the Hungarians do right too so I can get it fairly easily… Love the sound of this soooooo much!

    1. Thanks, Paige. I got the honey and pistachio idea from Whitbit’s Kitchen. I made my own version of it and it’s delicious!

  2. I feel the baguette is optional as a spoon would also work quite well, especially when not sharing. 😉 I love goat cheese, and often put a bit on a plate and eat it with a demitasse spoon when I do have it in the house. The other half doesn’t “do” cold goat cheese, but he’s recently “warmed up” to recipes with hot goat cheese (ha), so I’ll have to try this one him one day soon. Great dish!

    1. Absolutely! I reheated mine the next day by covering it with aluminum foil and baking it for 20 minutes at 350 degrees.

    1. Thank you, Margaret. It’s absolutely delicious! I’m making it again this coming weekend because I have guests coming. Perfect snack to serve!

  3. I made this on the weekend and it was spectacular! It was gone in a heartbeat. I’ll definitely be making this again. Thanks!

    1. Thanks, Jessica. I made it again last night. We hosted a casual evening with 8 people. The Baked Goat Cheese Dip was the first thing on the table to disappear. I’ve never met anyone who doesn’t love this dip! Happy New Year!! 🙂

  4. OH EMM GEEEE! Stop it, this is hands down my new guilty pleasure!! After making this I had to start following you on Pinterest and signed up for your news letter! It’s safe to say you have a stalker now for your recipes LOL!!! Amazing!!!

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