Menu

Goat Cheese Dip with Chimichurri & Roasted Tomatoes

goat cheese dip with chimichurri and roasted tomatoes

This post may contain affiliate links, which means if you click on them and make a purchase, I may earn a small commission at no extra cost to you. Read the full disclosure here.

This is your official warning: I have become obsessed with chimichurri. I’m really sorry if you don’t like it because… there are quite a few recipes coming up that incorporate chimichurri. It’s just sOOooOoOooOo good. Garlicky! Herby! Bright! SOOO dang flavorful! You can eat it with EVERYTHING! Eggs! Pizza! Avocado toast! Fish! Meat! Potatoes! Nachos! The list goes on forever and ever. This leads me to my first chimichurri-incorporated recipe: Goat Cheese Dip with Chimichurri & Roasted Tomatoes.

goat cheese dip with chimichurri and roasted tomatoes

What’s in this Goat Cheese Dip?

Oh man, this dip is good. Actually… I don’t think my huz even got a bite of it. I ate it all. Not in one sitting of course but—you snooze, you lose in this house. There are three parts to this dip. Creamy, tangy, simple goat cheese & Greek yogurt dip for the base. Then, a thick swirl of incredible chimichurri. Topped with roasty cherry tomatoes. This goat cheese dip is gorgeous, impressive-looking, super tasty, and relatively easy!! I loved eating it with pillowy soft pita bread, but you could also dip in naan, crostinis, crackers, chips, or veggies.

I’m sorry but can we talk about chimichurri a little more? If you’ve never had it… omg. Chimichurri is mainly a mixture of parsley, cilantro, garlic, onion, red wine vinegar, and oil. Usually there is also oregano and a heat of some sort, whether that’s a chili pepper or red pepper flakes like I’m using. The authentic way is to make it manually—chop all of the ingredients with a knife and mix in the vinegar & oil. But… I’m lazy. And I like to make my chimi in my mini food processor. I prefer mine a little less oily than the authentic version, but you can definitely add more oil if you’d like! And if you’re one of those people who hates cilantro (very sorry for you), you could try an all parsley chimi? Play around and taste as you go and see what makes you happy.

chimichurri for goat cheese dip

I hope you make this dip for your next gathering! Cause we can maybe have those now? Let me know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
goat cheese dip with chimichurri and roasted tomatoes

Goat Cheese Dip with Chimichurri & Roasted Tomatoes

  • Author: Megan B-L
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Appetizers

Description

Creamy, tangy, simple goat cheese & Greek yogurt dip for the base of this dip. Then, a thick swirl of incredible chimichurri. Topped with roasty cherry tomatoes. This goat cheese dip is gorgeous, impressive-looking, super tasty, and relatively easy!!


Ingredients

Scale

Roasted Tomatoes

  • 12 ounces cherry tomatoes
  • 3 cloves garlic, skin removed
  • a few tablespoons of high heat oil, like avocado
  • salt & pepper, to taste

Chimichurri

  • 2 cloves garlic
  • 1 small shallot or ¼ of a small red onion, very roughly chopped
  • ½ cup parsley
  • ½ cup cilantro
  • salt & pepper, to taste
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 ½ tablespoons red wine vinegar
  • ¼½ cup olive oil

Goat Cheese Dip

  • 8 ounces goat cheese, room temp
  • ¾ cup plain Greek yogurt
  • cup olive oil
  • 3 cloves roasted garlic from Roasted Tomatoes
  • salt & pepper, to taste

Instructions

  1. Preheat oven to 425°. Toss tomatoes & garlic with a few tablespoons of oil and salt & pepper on a baking sheet. Roast for 20 minutes, tossing gently at the halfway mark. 
  2. Meanwhile, make the chimichurri. You can absolutely do this the authentic way with a knife and a bowl, but I choose to use my mini food processor. So, first add the garlic & shallot/red onion. Give that a few pulses until they are pretty much minced. Then add the rest of the chimichurri ingredients (start with ¼ cup oil) and blend just enough until the parsley and cilantro are chopped into small chunks. Not a paste! If you like an oilier chimi, add the rest of the oil after transferring the mixture to a bowl. 
  3. Now we’ll make the goat cheese dip. Feel free to not rinse out the chimichurri remnants from your food processor. (Again, you can totally make this in a bowl with a spoon instead of the food processor.) Add all of the Goat Cheese Dip ingredients to the food processor, picking the garlic out from the roasted tomatoes and adding to the mix. 
  4. Once Goat Cheese Dip is blended, add it to a bowl or dish that can hold at least 3 cups. Top with however much chimichurri you like (you may have some left over), then pour roasted tomatoes over top. Serve with pitas, crostinis, crackers—whatever! 


Keywords: chimichurri, goat cheese, tomatoes, garlic, cilantro, parsley, greek yogurt, dip

Greek Spinach Artichoke Dip

Dip! It’s the best! My Greek Spinach Artichoke Dip is another great choice. You gotta try it! 🙂

No Comments

    Leave a Reply

    Recipe rating