Roasted Garlic Goat Cheese Dip

The Time I Won a Party with This Dip (Or So I Think)

You know that feeling when you bring a dish to a get-together and it just vanishes? That’s what happened the first time I showed up with this Roasted Garlic Goat Cheese Dip. Not exaggerating—someone followed me around afterwards, asking for the recipe. Could I blame them? Nope! I mean, creamy goat cheese plus mellow roasted garlic is just a combination that makes folks swoon. There’s an embarrassing story about nearly dropping the baking pan on my dog’s tail, but let’s keep that to ourselves for now. Anyway, this dip is comfy-cozy and so easy (well, unless you get garlic under your fingernails).

Why You’ll Absolutely Love This (Trust Me, My Family Does)

I make this whenever I want to look fancier than I actually am. My family goes a bit wild over this dip, especially when I serve it alongside warm bread; it’s just got that homey vibe. It’s also brilliant for those times when you want to bring something a little different, you know? Roasting the garlic used to be a pain, honestly, but after the fourth time burning it I finally cracked the code (see the notes below so you don’t also stink up your kitchen). And if you’re in a rush? Well, the dip still works even if the garlic’s only partly roasted—been there.

What You’ll Need (And Some Cheeky Swaps)

• 1 big head of garlic (or two smaller ones; sometimes I just use jarred minced garlic, but it’s a different beast)
• 2 tablespoons olive oil (I once used avocado oil, nobody noticed)
• 200g soft goat cheese (is that 7oz? Math isn’t my thing; basically, one of those logs from the cheese aisle)
• 120g cream cheese (about ½ cup; my grandmother swore by Philly brand, but supermarket own works too)
• ¼ cup sour cream, full-fat if you can swing it
• Zest of half a lemon (optional, but gives it pep; I skip it if I’m out)
• 1 tablespoon fresh chives, chopped—or spring onions if that’s what you’ve got at hand
• Salt and black pepper, to taste (I go heavy on the pepper, personally)
• Optional extras: Smoked paprika, a pinch of chili flakes, or a handful of toasted walnuts—makes it more interesting, promise.

How I Actually Make It (Occasionally With a Mess)

1. Roast the Garlic: Preheat your oven to 200°C (that’s about 400°F). Slice the top off your garlic, drizzle with olive oil, wrap in foil, and bake for about 30-40 minutes. Don’t worry if it takes a bit longer—the goal is golden, squishy cloves. Let it cool so you don’t burn your fingerprints off (learned the hard way).
2. Mix the Base: In a medium bowl (I just use whatever’s clean), chuck in the goat cheese, cream cheese, and sour cream. Squeeze the cooled roasted garlic cloves in—satisfying, isn’t it?—then mash everything together until smooth. I usually sneak a taste here, so go for it.
3. Add the Flavor: Mix in the lemon zest (if you haven’t eaten the lemon for snack), most of the chives, a small pinch of salt, and lots of black pepper. Add your extras now if you’re feeling wild.
4. Finish & Serve: Scrape into a serving bowl or a small baking dish if you want it warm. Sprinkle the rest of the chives (or onions) on top and drizzle with a bit more olive oil. Sometimes I bake it for an extra 10 minutes to get bubbly, but that’s just me.

Real-Life Notes (Stuff I Discovered)

• Actually, I find it works better if you don’t over-beat the cheese—keeps it from turning gluey.
• If you forget to soften the cheeses, a quick zap in the microwave sorts it (just don’t cook it!).
• You can make it in advance, but try not to finish all the dip before your guests arrive (easier said than done, to be honest).

Variations I’ve Tried (and One Flop)

• Chopped sun-dried tomatoes stirred in are a game changer—so good.
• Once I tried blue cheese instead of goat—no, just… don’t. Ended up eating it alone with celery sticks (wasn’t even that sad, really).
• Walnut pieces on top give it crunch. Or try a swirl of honey—I saw that on Smitten Kitchen once and it’s actually brilliant for brunch.

Equipment (But Don’t Worry If You’re Missing Something)

• A small baking tray or dish for the garlic
• A mixing bowl
• A spoon or spatula (I always lose mine, so I’ve used a fork in a pinch—works fine)
• Optional: Hand mixer, but elbow grease is fine if you’re up for it

How to Store It (Though, Good Luck Making It Last)

It keeps in an airtight container in the fridge for 2-3 days, supposedly. But—honestly—in my house it never lasts more than a day! If it does survive, I think it actually tastes better the next day, but who am I to judge?

My Favourite Ways to Serve This Dip

I love it warm, straight out of the oven with charred sourdough or crunchy crackers. My kids prefer it with veggie sticks (carrots if you’re fancy, cucumber if you forgot to go shopping). For parties, I’ll set it out next to a platter of roasted veggies—there’s something about the dip plus roasted red peppers that just works. (And if there’s any left? It’s a killer sandwich spread the next day!)

Some Pro Tips I Learnt the Hard Way

• I once tried rushing the garlic roasting—ended up with weirdly crunchy bits. Don’t do it. Give it the time it needs, you’ll thank me.
• If you add too much lemon zest, it gets weirdly tangy. Less is more; unless you’re really after the citrus kick, maybe go easy on it.
• Let the dip sit for 10 minutes after mixing so the flavors meld. Or don’t, if you’re starving, but it does taste better that way.

FAQs From Friends Who’ve Actually Made This

Do I have to use goat cheese?

Well, that’s the secret sauce—but you could swap for feta in a pinch. Totally different, but still good-ish.

Can I freeze this dip?

I’ve tried it and, eh, the texture goes funny. Not terrible, just not the same. I’d just make a smaller batch if you’re worried.

Can I make it vegan?

There are some great vegan goat cheese options now (Minimalist Baker has one) and you can use vegan cream cheese. Haven’t tried a full vegan version myself—so if you do, let me know!

What if I don’t have a lemon?

Skip it, honestly. Or add a splash of apple cider vinegar or a teeny bit extra sour cream. Totally not the end of the world. (I’ve done this more than once.)

And if anyone’s still reading—picture me waving a cracker around for emphasis—don’t stress over making it perfect. The garlic and goat cheese do all the hard work. Just enjoy it, and if the dip disappears in ten minutes, you’ll know you did it right.