Baked Goat Cheese Marinara Dip

Cooking for a Crowd, Recipes, Small Plates & Snacks
baked goat cheese marinara
baked goat cheese marinara

Photo: Leigh Loftus

Chips and salsa may be popular game day snacks, but let’s be honest: after a few weeks of back-to-back football games on Sunday and Monday, it becomes tired after awhile. Even though homemade French onion dip and spicy shrimp guacamole add flair to the table, we think it’s time to take chips and dip to the next level.

Packed with goat cheese and roasted red peppers, this is a warm and creamy dip filled with zesty flavor. Serve with assorted cut vegetables, crackers or bread cubes. You can prepare the dip in advance and freeze it for up to 1 month. Let it thaw in the refrigerator overnight then stand at room temperature 30 minutes before baking.

baked goat cheese marinara

Photo: Leigh Loftus

Baked Goat Cheese Marinara Dip
Recipe type: Small Plates & Snacks, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • Baguette of bread, sliced
  • 8 ounces goat cheese
  • 1 cup marinara or pasta sauce
  • Basil leaves (optional garnish)
  1. Preheat oven to 350 degrees F. Combine minced garlic and olive oil in a small bowl and brush it over the bread slices. Spread slices facing up on a baking sheet.
  2. Spoon goat cheese into a in shallow baking dish by the tablespoon. Ladle tomato sauce into dish until cheese is just barely covered. Bake until sauce begins to bubble around the edges and cheese is hot, but not completely melted, about 25 minutes.
  3. During last 10 minutes of baking, toast bread until it achieves golden brown color. Garnish with basil if desired. Serve hot.
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1 Comment

  • Reply
    In Good Taste Magazine | Recipe Inspiration
    October 21, 2014 at 8:29 am

    […]  This recipe had me at goat cheese! I knew it was a recipe I needed to bookmark. In just 30 minutes, you can have a great appetizer for entertaining or quite frankly, a meal for one. You can check out the full recipe, here. […]

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