Why You’ll Love This Recipe
This dip stands out with its unique tangy twist from the goat cheese, offering a more sophisticated flavor profile than the usual artichoke dip. It’s simple to prepare, quick to bake, and pairs well with everything from toasted baguette slices to crunchy vegetables. Perfect for game day, holidays, or wine night, it’s a crowd-pleasing favorite that feels gourmet without the effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
goat cheese (soft, crumbled or log-style)
cream cheese (softened)
sour cream or plain Greek yogurt
grated Parmesan cheese
garlic (minced or pressed)
canned or jarred artichoke hearts (drained and chopped)
lemon juice
dried or fresh thyme (optional)
salt
black pepper
olive oil (for topping)
optional garnish: chopped parsley, red pepper flakes
Directions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
- In a medium mixing bowl, combine goat cheese, cream cheese, and sour cream (or yogurt). Mix until smooth and creamy.
- Stir in chopped artichokes, Parmesan, garlic, lemon juice, thyme (if using), salt, and pepper. Mix well.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Drizzle lightly with olive oil.
- Bake for 20–25 minutes, or until hot and bubbly with lightly golden edges.
- Let cool slightly, then garnish with parsley or red pepper flakes if desired. Serve warm.
Servings and timing
Serves 6–8 as an appetizer
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Add spinach: Stir in a handful of chopped spinach for a spinach-artichoke twist.
- Extra cheesy: Mix in mozzarella or shredded Gruyère for a gooier texture.
- Spicy version: Add a pinch of cayenne or chopped jalapeños for a kick.
- Nutty crunch: Top with toasted pine nuts or chopped walnuts after baking.
- Vegan version: Use plant-based cheeses and dairy-free yogurt alternatives.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual portions in 30-second intervals.
Freezing is not recommended, as the texture may change.
FAQs
Can I make this ahead of time?
Yes. Prepare the dip and refrigerate, covered, for up to 24 hours. Bake just before serving.
What kind of goat cheese should I use?
Use soft, creamy goat cheese (chèvre). You can crumble it or use it in log form.
Can I use fresh artichokes?
Yes, but they should be cooked and chopped before using. Canned or jarred artichokes are more convenient and work well.
Is this dip gluten-free?
Yes, the dip itself is gluten-free. Just serve with gluten-free crackers or vegetables.
Can I make this dip in a slow cooker?
Yes. Combine ingredients and cook on low for 1–2 hours until hot and bubbly. Stir before serving.
What can I serve with goat cheese artichoke dip?
Serve with toasted baguette slices, pita chips, crostini, crackers, or fresh veggie sticks.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and adds a little extra tang and protein.
How do I make this dip smoother?
Ensure the cream cheese is softened and beat the mixture until smooth before baking.
Can I freeze the dip?
Freezing isn’t ideal due to texture changes, but the dip keeps well in the fridge for a few days.
Is this dip good cold?
It’s best served warm, but can also be enjoyed at room temperature.
Conclusion
Goat Cheese Artichoke Dip is a flavorful, creamy, and elegant appetizer that’s easy to prepare and guaranteed to impress. With its tangy goat cheese base and tender artichokes, this warm dip is perfect for sharing—whether you’re entertaining guests or treating yourself. Serve it hot, scoop it up with your favorite dippers, and savor every creamy bite.
PrintGoat Cheese Artichoke Dip
Goat Cheese Artichoke Dip is a creamy, tangy, and savory baked appetizer made with goat cheese, artichoke hearts, and herbs. It’s perfect for entertaining or a cozy night in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6–8
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz goat cheese (soft, crumbled or log-style)
- 4 oz cream cheese (softened)
- 1/4 cup sour cream or plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 (14 oz) can or jar of artichoke hearts, drained and chopped
- 1 tbsp lemon juice
- 1/2 tsp dried thyme or 1 tsp fresh thyme (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for topping)
- Optional garnish: chopped parsley, red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
- In a medium mixing bowl, combine goat cheese, cream cheese, and sour cream (or Greek yogurt). Mix until smooth and creamy.
- Stir in chopped artichokes, Parmesan, garlic, lemon juice, thyme (if using), salt, and pepper. Mix well.
- Transfer mixture to the prepared baking dish and smooth the top.
- Drizzle lightly with olive oil.
- Bake for 20–25 minutes, or until hot, bubbly, and lightly golden on top.
- Let cool slightly, then garnish with parsley or red pepper flakes if desired. Serve warm.
Notes
- Make ahead: Assemble and refrigerate up to 24 hours in advance, then bake when ready to serve.
- Use full-fat Greek yogurt for a tangier, protein-rich alternative to sour cream.
- To make the dip smoother, ensure cream cheese is fully softened and mix thoroughly before baking.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
