Warm Goat Cheese Dip

This is an addictive dip! Goat cheese really makes this dip creamy and yummy. You can make this dip in advance, cool it then reheat it before serving. Best served with sliced baguette or soft breads like Indian Naan.

Thanks to Ellen & Chris Lukeman for this delicious dip!


1 tbsp of olive oil

1 large shallot (1/2 cup), roughly chopped

1 large clove of garlic, minced well

1/2 cup of milk

1 tbsp of red wine vinegar

1/2 tsp of sugar

4 oz/125 g (half block) of cream cheese, at room temperature

8 oz/250 g Goat cheese

1/2 cup of chives, minced

1/2 cup of fresh basil, minced

1/2 tsp red pepper flakes

Salt & pepper


Step 1: In frying pan over medium heat, add the olive oil and let it heat up. Add the shallots, season with salt and pepper and saute for a few minutes. Add the minced garlic, mix and saute for another minute.

Step 2: Turn down the heat to med-low, whisk in the milk, vinegar and sugar. With your fingers, add pieces of cream cheese to the pan, then whisk until incorporated. Now do the same for the goat cheese.

Step 3: Whisk everything until smooth. Add the minced chives and basil, and the red pepper flakes. Season with a pinch of salt and pepper. Serve warm with breads.

* If making it ahead of time: I have a deep frying pan with a lid, so I cooled the dip then placed it in the fridge until I was about to serve it. Place the frying pan back on the stove, heat and pour into a serving dish. OR you could place in an oven-safe dish, and pop into the oven (350F) for 10-15 minutes until warmed through.

**Original recipe calls for 1/4 cup of red onion, 3 tbsp of minced chives, 3 tbsp of parsley and 1/4 tsp of red pepper flakes.