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.

Ingredients

Scale

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

Preheat the oven to 400 degrees F.
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.
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.
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.
Top the warm goat cheese with the warm roasted cranberries. Garnish with additional rosemary, and serve alongside homemade crostini or crackers. Enjoy!

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.

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