Baked Goat Cheese Dip with Roasted Cranberries

This Baked Goat Cheese Dip is warm, creamy, and utterly delicious. Served topped with citrus, honey, and cinnamon-laced cranberries, this makes a great Thanksgiving or holiday appetizer. 

Goat cheese is, without a doubt, one of my favorite cheeses.

I remember when I was very young, my dad came home from work one day announcing that he was going to make goat cheese stuffed mushrooms that weekend.

I was never really a picky eater as a kid, and I loved fancy or exotic food. Goat cheese was definitely an unfamiliar ingredient in our household. I told my friends I was going to eat goat cheese that weekend and their immediate reaction was something in the realm of “oh my God, yuck.” I wasn’t grossed out or deterred by it, though. I was super excited.

He made the goat cheese stuffed mushrooms, and they were delicious. The goat cheese was definitely different. A little bit funkier, a little unusual. Especially since the only cheese I really knew even existed or was exposed to at this point in my life was American Kraft Singles.

There’s so many delicious ways to eat goat cheese—in a salad, fried, stuffed in a mushroom, simply spread on a cracker.

I really enjoy making a Baked Goat Cheese Dip. Warm from the oven, creamy, and perfectly paired with some homemade crostini.

It’s also easy as can be. Here, we simply mix together goat cheese, cream cheese, Parmesan, fresh rosemary, quality olive oil, garlic, sea salt, and pepper.

My choice of goat cheese here is Joan of Arc Goat Cheese. It’s mild yet tangy, and always tastes fresh. The nutty taste pairs well with fresh herbs and rich flavors, and is a unique addition to your holiday cheese board or appetizer spread. (Your guests won’t say ‘yuck’ like my 4th grade friends, don’t worry.)

I really love serving this Baked Goat Cheese Dip with roasted cranberries. I flavor fresh cranberries with honey, orange, cinnamon, cardamom, and olive oil. Toss with a little salt and pepper, and they become juicy and sticky in the oven.

They’re incredible topped on the baked goat cheese dip. Tart cranberries, a touch of natural sweetness from honey, a bit of citrus, spices, herbs, and creamy, salty cheese.

Plus, those pretty deep ruby cranberries and green sprigs of fresh rosemary? It looks lovely and seasonal to boot.

I hope that you’ve enjoyed this Baked Goat Cheese Dip with Roasted Cranberries. What are your favorite ways or recipes to use goat cheese? Let us know in the comments below! Check out Joan of Arc’s website for dozens of delicious appetizers and even more holiday recipe inspiration!

And here’s a few things you may need for this recipe…

La Tourangelle Organic Extra Virgin Olive Oil  //  Rodelle Cinnamon Sticks  //  Green Cardamom Pods  //  Nature Nate’s Raw Honey

This post contains affiliate links and are always products I love, highly recommend, & use in my own kitchen.

Baked Goat Cheese Dip with Roasted Cranberries

★★★★★ 5 from 2 reviews

• Author: Tiffany
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 10-12 servings 1x

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Description

This Baked Goat Cheese Dip is warm, creamy, and utterly delicious. Served topped with citrus, honey, and cinnamon-laced cranberries, this makes a great Thanksgiving or holiday appetizer.

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Ingredients

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For the Baked Goat Cheese Dip:

• 10 ounces goat cheese, room temperature
• 4 ounces cream cheese, room temperature
• 1/3 cup grated Parmesan cheese
• 3 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons fresh, chopped rosemary
• Sea salt and pepper

For the Roasted Cranberries:

• 8 ounces fresh cranberries
• 1/4 cup honey
• Juice and zest of 1 small orange
• 1 cinnamon stick
• 5 green cardamom pods, lightly smashed
• 1 tablespoon olive oil
• Sea salt and pepper

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Instructions

1. Preheat the oven to 400 degrees F.
2. In a food processor, combine the room temperature cream cheese, room temperature goat cheese, grated Parmesan, minced garlic, and 2 tablespoons of olive oil. Whiz until blended and creamy. Season with sea salt, pepper, and the fresh rosemary. Gently mix until just combined.
3. Transfer the goat cheese mixture into a small oven-safe baking dish. Drizzle with the additional tablespoon of olive oil. Bake the goat cheese dip about 10-15 minutes, until warmed through, bubbly, and browned at the edges.
4. Toss the cranberries with the honey, orange zest, orange juice, olive oil, cardamom pods, cinnamon, sea salt, and pepper until everything is combined. Roast the cranberry mixture until bursting, bubbling, and syrup-like, about 10-15 minutes.
5. Top the warm goat cheese with the warm roasted cranberries. Garnish with additional rosemary, and serve alongside homemade crostini or crackers. Enjoy!

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Notes

The goat cheese dip can be made the day before. Prepare the dip, place in the baking dish, and cover with plastic wrap overnight in the fridge. The next day, allow the dip to sit out at room temperature for 30 minutes before baking.

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Nutrition

• Serving Size: 1 of 12
• Calories: 220
• Sugar: 7g
• Sodium: 175mg
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 40mg