Creamy Goat Cheese Dip with Warm Olives

This delicious Goat Cheese Dip is the perfect recipe for the holiday season to serve up as a tasty appetizer or bring to a pot luck. This dip combines tangy and creamy goat cheese with savory olives for a flavor sensation in your mouth that’s unlike any other! This will truly impress your guests or your family, plus, it’s so easy to make.

❤️ Why You’ll Love Goat Cheese Dip

• Flavorful: This Goat Cheese Dip will pop off in your mouth! It has the creamy goat cheese with the savory olives. It’s truly the perfect combination.
• Easy: This easy-to-make Goat Cheese Dip is the perfect appy to whip up in a pinch. You’ll only need a few easy ingredients and 10-minutes of prep time.
• Versatile: You can play with the olive topping for this dip to make it your own. You can also serve this dip with your favorite dippers like a variety of crackers, baguette or veggies.

🍲 Ingredients

Goat Cheese – Goat cheese has a really unique flavor. It’s tangy, sweet, and creamy. It’s also packed with nutrients like calcium, protein, and healthy fats. What I like about goat cheese is that it can be used in so many different ways such as on top of salads, in cold dips like this recipe or in baked dips, in delicious goat cheese balls or sprinkled on top of pizza or a tart.

Pitted Green Olives – For the flavorful topping of this Goat Cheese Dip I used pitted green olives. Pitted olives make it easier to serve as a dip as you don’t have to worry about crunching down on a pit. Green olives tend to have a more distinct, briny, bitter flavor and are usually firmer than black. I love the flavor profile they add to this creamy dip but you can totally use black olives instead, or a mix of both.

👩‍🍳 How to Make Goat Cheese Dip

1. Make the crostini: Preheat the oven to 400F, cut the baguette into slices and brush each side with a bit of olive oil. Bake for 5-7 minutes per side, until crisp. Set aside.
2. Make the whipped goat cheese dip: To a food processor add the goat cheese, cream cheese, yogurt, olive oil and pinch of salt. Blend on high until smooth and very creamy, 3-5 minutes. Set aside.
3. Make the warm olives: Add a piece of paper towel to a small plate and set aside. To a small-medium pot add 2 tbsp olive oil and turn to medium heat. When warm, add the sliced garlic and cook, stirring occasionally until the garlic is browned – turn the heat off and use a slotted spoon to spoon the garlic out onto a paper towel lined plate.Keep the oil in the pot and turn back to medium heat. Add the cumin seeds and cook for 1-2 minutes until fragrant. Then add the olives, chili flakes, lemon peels, orange peels and cook for 3-5 minutes, stirring often, to warm the olives through. Finish with squeezing the juice from a lemon wedge over top and stir once more. Set aside.
4. Assemble the dip: Spread the whipped goat cheese in a low bowl or on a low plate. Top with the olives mixture (remove the large lemon and orange peel pieces). Garnish with the crispy garlic, pistachios and pomegranate seeds. Serve with crostini and enjoy!

🗒 Tips and Tricks

• Temperature: Serve your Goat Cheese Dip at room temp as this will make your dip be the perfect texture for spreading and dipping.
• Prep: You can totally make this dip up in advance and then store it in the fridge until ready to serve. Take it out about 15 minutes before serving so it can reach the desired consistency.
• Other Dips: If you love this recipe, try our other popular dips recipes: Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives, Spicy Greek Feta Dip (Tirokafteri) or Creamy French Onion Dip\
• Serving: Serve your dip in a beautiful bowl on top of a platter that you can fill with dippers of your choice. You can also add in some fresh herbs as a garnish/decor. Rosemary is great for the holiday season!

🗒 Variations

If you love this recipe, try these other goat cheese dips:

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• Baked Goat Cheese Dip
• Whipped Goat Cheese Dip with Maple Spiced Sweet Potatoes

🗒 Substitutions

With this dip, the most versatile part of it is the olive topping. You can totally play with this topping, remove it entirely, or add a different topping. Here are some ideas:

• Green Olives: Swap the green olives for black olives, a mix of both, or even garlic stuffed olives.
• Olive Oil: Olive oil can be swapped for your preferred oil like grapeseed or avocado.
• Cumin Seeds: Use ground cumin instead.
• Red Chili Flakes: If you don’t like spice, or want more spice, you can adjust the levels of chili flakes in this recipe.

🗒 Best served with

• Fluffy Greek Pita
• Bagel Bites
• Homemade Vegan Crackers

👝 How to Store Leftovers

Leftovers could be stored in your fridge, covered, for up to 4 days. This dip is a great dip to prep in advance!

🤔 Common Questions

Creamy Goat Cheese Dip with Warm Olives

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This Goat Cheese Dip has a warm olive topping that is to die for. This makes the perfect easy appetizer or dish to bring to a pot luck.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizers

Cuisine Greek-Inspired

Servings 4 -6

Calories 369 kcal

Ingredients

  

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• 1 baguette, cut into 1/2 inch pieces
• olive oil

For the whipped goat cheese

• 250-300 g softened plain goat cheese
• 2 tbsp plain Greek yogurt
• 1 tbsp olive oil
• 1/2 cup softened plain cream cheese
• pinch of salt

For the warm olives

• 2 tbsp olive oil
• 2 large garlic cloves, sliced thin
• 1/2 tsp cumin seeds
• 1 1/2 cups pitted green olives, halved
• 1/4 tsp chili flakes
• 2 lemon peel pieces (2 inch pieces)
• 2 orange peel pieces (2 inch pieces)
• 1 lemon wedge

Garnishes

• 2 tbsp chopped pistachios
• 3 tbsp pomegranate seeds
• zest of half an orange

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Instructions

 

• Make the crostini: Preheat the oven to 400F, cut the baguette into slices and brush each side with a bit of olive oil. Bake for 5-7 minutes per side, until crisp. Set aside.
• Make the whipped goat cheese dip: To a food processor add the goat cheese, cream cheese, yogurt, olive oil and pinch of salt. Blend on high until smooth and very creamy, 3-5 minutes. Set aside.
• Make the warm olives: Add a piece of paper towel to a small plate and set aside. To a small-medium pot add 2 tbsp olive oil and turn to medium heat. When warm, add the sliced garlic and cook, stirring occasionally until the garlic is browned – turn the heat off and use a slotted spoon to spoon the garlic out onto a paper towel lined plate.

  Keep the oil in the pot and turn back to medium heat. Add the cumin seeds and cook for 1-2 minutes until fragrant. Then add the olives, chili flakes, lemon peels, orange peels and cook for 3-5 minutes, stirring often, to warm the olives through. Finish with squeezing the juice from a lemon wedge over top and stir once more. Set aside.
• Assemble the dip: Spread the whipped goat cheese in a low bowl or on a low plate. Top with the olives mixture (remove the large lemon and orange peel pieces). Garnish with the crispy garlic, pistachios and pomegranate seeds. Serve with crostini and enjoy!

Notes

• Serve with any of your favourite crackers instead of crostini.
• If you love this recipe, try our other popular dips recipes: Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives, Spicy Greek Feta Dip (Tirokafteri) or Creamy French Onion Dip

Nutrition

Calories: 369kcal | Carbohydrates: 20.2g | Protein: 13.3g | Fat: 27.8g | Saturated Fat: 11.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12.1g | Cholesterol: 39.5mg | Sodium: 509.2mg | Fiber: 2.6g | Sugar: 2.4g

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