Description
This Baked Goat Cheese Bruschetta Dip is warm, creamy, and irresistibly bubbly. Made with goat cheese, cream cheese, mozzarella, and Greek yogurt, then topped with tomato bruschetta, fresh basil, and balsamic glaze, it’s the perfect easy appetizer for parties, holidays, or cozy nights in.
Ingredients
Scale
- 8 oz soft goat cheese, room temperature
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup plain full-fat Greek yogurt
- 2 cloves garlic, grated or very finely minced
- 1 cup tomato bruschetta mix (such as DeLallo Italian Bruschetta)
- 1–2 tablespoons balsamic glaze
- 2 tablespoons fresh basil, chopped
- Crostini or toasted baguette slices, for serving
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine goat cheese, cream cheese, mozzarella, Greek yogurt, and grated garlic. Mix until smooth and well combined.
- Transfer the mixture to a 1-quart baking dish or ovenproof skillet. Spread into an even layer.
- Bake for 20–25 minutes, or until hot and bubbling around the edges.
- Remove from oven and spoon tomato bruschetta evenly over the top.
- Drizzle with balsamic glaze.
- Garnish with fresh chopped basil.
- Serve immediately with toasted baguette slices or crostini.
Notes
- Let cheeses soften before mixing for a smoother texture.
- For extra golden edges, broil for 1–2 minutes at the end.
- Make ahead: Assemble the cheese base up to 24 hours in advance and refrigerate. Bake just before serving.
- Store leftovers in an airtight container for up to 3 days. Reheat until warm and melty.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 55 mg