Rosy Hot Goat Cheese and Sundried Tomato Dip

5 from 1 vote

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Pretty in pink.

Rosy Hot Goat Cheese and Sundried Tomato Dip / Sarah Crowder / Katie Workman /
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.

And truly there are few foods as universally loved as a hot dip. People get very excited abut hot dips. I get very excited about hot dips. They kind of turn a gathering into a party. Julia Child had that great quote, ” A party without cake is just a meeting.” Well, a party without a hot dip is ….well, it’s not as good a party as a party with a hot dip. Less memorable, but quite as true I believe.

Other Hot Dip Recipes for a Crowd:

And because you are a fun person, you need as many hot dips in your arsenal as possible.

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5 from 1 vote

Rosy Hot Goat Cheese and Sundried Tomato Dip

Pretty in pink.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 People
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  • 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


  • Preheat the oven to 375°F.
  • 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.
  • 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.
  • 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.


Calories: 211kcal, Carbohydrates: 6g, Protein: 7g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 35mg, Sodium: 306mg, Potassium: 236mg, Fiber: 1g, Sugar: 3g, Vitamin A: 621IU, Vitamin C: 3mg, Calcium: 64mg, Iron: 1mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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