Warm Italian Chevre Dip

This Italian Chevre Dip is the perfect appetizer. Three ingredients are all you need for this ultra easy recipe. Golden brown baked goat cheese in thick marinara sauce topped with fresh herbs and a side of homemade crostini for dipping. The perfect way to start any holiday season!

**post is under construction new photos coming soon

Why everyone loves this appetizer so much

What makes this appetizer perfect for any party? For starters, it’s incredibly scrumptious, and it is silly easy to make. I have literally whipped it up in less than five minutes when we’ve made last-minute plans for friends to stop over. San Chez is a long-standing favorite tapas restaurant in Grand Rapids near our home. It is where I first had this appetizer. They call it Queso de Cabra. After having it several times, I decided to try replicating it at home, and I’ll be darned; I did it on the first try! I opened a jar of my favorite thick marinara, crumbled goat cheese over it, sprinkled it with Italian seasoning, and baked it. I have served this with toasted crostinis, baguette slices, favorite crackers (Ritz), and crusty bread. Italian Chevre Dip is always the star of the show when you serve it. I have caught people eating it by the spoonfuls. It is that good! The best way to eat this cheesy dip is straight out of the oven. However, it’s still good at room temperature. Once you make this cheese dip, you will make it forevermore. You will be asked for the recipe every time you bring it somewhere. And when you tell them how easy it is, they will never believe you! 

Gather these ingredients

 

Preheat oven to 400 degrees. Pour the sauce in an even layer into an oval dish or a baking dish that is at least 11×7 or 8″ in diameter.

 

Crumble 8-12 ounces of chevre/goat cheese crumbled over the sauce.  

 

Sprinkle Italian Seasoning over the top of dip. Place dish in a 400 degree preheated oven for 20-30 minutes or until bubbly and starting to get golden brown on top.

Tips & Variations

• Tip 1: I have found that a consistent size is hard to find depending on the brand of cheese and the grocery store, so as long as you have 8 ounces and not over 12 ounces of goat cheese, you will be fine. 
• Tip 2: I love a few brands of marinara. Rao’s brand marinara and Paul Newman’s Tomato Basil Sauce are two of my favorites, but you can use whatever brand you have on hand as long as it’s meatless. on hand as long as it’s meatless.
• Tip 3: Soft cheeses are not all created equal. You need a log of fresh, creamy goat cheese, otherwise known in France as chevre. Don’t try to use Boursin or flavored cream cheese in this appetizer; they will not hold up, nor will they taste as good. cheese in this appetizer they will not hold up, nor will they taste as good.
• Variations 1: If you want your dip chunkier, add a drained can of petite diced tomatoes to the sauce. Mix them in the dish and proceed as usual. 
• Variation 2: When the dip is out of the oven, sprinkle it with shredded parmesan cheese and a couple of cracks of fresh ground black pepper. 
• Variation 3: Cut fresh basil into thin strips and sprinkle over the top after removing the dip from the oven. 
• Variation 4: Add all these variations together for an extra fancy version!

More easy appetizers & hearty dips

• Bruschetta recipe
• Homemade Rosemary Crostini
• Creamy Queso Fundido
• Cowboy Caviar
• Roasted Vegetables with Hummus Dip
• Festive Feta Dip

I must tell you that if you happen to have any of this appetizer leftover (which I doubt you will) that it warms up wonderfully in the microwave for a tasty snack the next day!  I honestly could east a whole dish of this all on my own.

I hope you give you enjoy this recipe, please give it a star rating below in the recipe card and PIN it to your favorite appetizer board. I really appreciate it! XO, Sheila