Baked Goat Cheese Bruschetta Dip Recipe

Ash Tyrrell

Baked Goat Cheese Bruschetta Dip Recipe

I just tried the baked goat cheese bruschetta dip recipe, and let me tell you—it’s one of those appetizers that wins everyone over the first time. I made it for a small get-together, and I still can taste how the creamy goat cheese melted just right, while the bright tomato bruschetta topping added that fresh zing.

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Prep Time 10

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

8 oz goat cheese softened to room temperature — a loose, creamy goat cheese works best so it spreads and melts well.
4 oz cream cheese softened — this helps mellow the tang of the goat cheese and makes the dip richer and smoother.
1 cup shredded mozzarella cheese — gives that stretchy melty texture that complements the tangy base.
½ cup plain full-fat Greek yogurt — adds creaminess with a slight tang and using full-fat avoids curdling or separation.
2 garlic cloves grated — fresh garlic gives a bold punch; grated ensures it blends in smoothly.
1 tsp onion powder — this gives depth without the moisture or texture issues of fresh onion.
1 tsp garlic powder — helps build flavor layers; balance fresh and dried garlic.
1 cup tomato bruschetta spread — use fresh tomatoes herbs, olive oil. If too watery, drain well so it doesn’t make the dip runny.
2 Tbsp balsamic glaze — adds sweet-tangy contrast when drizzled on top.
3 Tbsp chopped fresh basil leaves — fresh herbs brighten everything; basil gives freshness and color.
Grilled crostini or pita for serving — toasted/crisp bread helps with texture contrast.

Method

First I softened goat cheese and cream cheese to room temperature so they blend easily. Then I combine them along with shredded mozzarella, Greek yogurt, fresh garlic, garlic powder, and onion powder, mixing until smooth and creamy. It’s important the cheeses are soft so no lumps.
Next, I preheat the oven to 400°F (about 200°C). I grease my baking dish or ovenproof skillet, spread the cheese mixture in an even layer, then bake for about 20-25 minutes until it’s bubbling and nicely warm throughout.
Once baked, I spoon tomato bruschetta spread over the hot cheese, drizzle balsamic glaze on top and finish with chopped fresh basil. Then serve immediately with crostini or pita so you get the crisp and creamy contrast.

Notes

I always let the cheeses sit out first — using cold cheese makes mixing harder, and you risk lumps.
I seed and drain the tomatoes in the bruschetta topping — otherwise there’s too much liquid and the dip can get watery.
I broil for a minute or two at the end if I want a slightly golden top — gives a lovely color and texture.
I taste the bruschetta topping before adding it — sometimes adding a pinch of salt or a splash of olive oil makes all the difference.
I heat the dip just before guests arrive — warm dip is so much more appealing and satisfying.