Rosy Hot Goat Cheese and Sundried Tomato Dip

Pretty in pink.

Serving Size: 8 to 10 as part of an appetizer spread

Rosy Hot Goat Cheese and Sundried Tomato Dip / Sarah Crowder / Katie Workman /
I rarely make food for the sake of a color – I don’t think about green food on St. Patrick’s Day, I don’t attempt to tie in the hue of a dish to a game day party…..maybe I will think about red, white and blue a bit for 4th of July.  But when I made this dip, and it turned out all pretty and pink and sh*t, I did know that it would be nice to serve it up on Valentine’s Day.  I may be a little bit of a cynic but I’m not a killjoy.

Rosy Hot Goat Cheese and Sundried Tomato Dip


  • 8 ounces (1 cup) fresh goat cheese
  • 8 ounces (1 cup) cream cheese
  • 4 tablespoons extra virgin olive oil, divided
  • ½ cup sundried tomatoes, chopped (see Note)
  • ¼ cup minced scallions
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh thyme leaves, divided
  • ½ teaspoon kosher salt, plus more for sprinkling the toasts
  • ½ teaspoon freshly ground black pepper
  • 1 baguette, thinly sliced

1. Preheat the oven to 375°F.

2. In a food processor or blender, combine the goat cheese, cream cheese, 1 tablespoon olive oil, sundried tomatoes, scallions, lemon zest, ½ teaspoon thyme, salt and pepper . Process until well combined. Place in an oven safe shallow dish, pretty enough for serving. Bake until lightly browned and bubbling, about 15 minutes.

3. While the dip is cooking, brush the baguette slices with the remaining 3 tablespoons olive oil and sprinkle with salt. Place on a baking sheet and bake in the oven along with the dip for the last 6 minutes or so.

4. Sprinkle the dip with the remaining ½ teaspoon thyme. Serve the hot dip with the toasted baguette slices.


If you can find soft sundried tomatoes that are not packed in oil, those are best here. If packed in oil is your only option, blot them with paper towels before adding to the food processor.

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