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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


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!!



Roasted Tomatoes

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


  • 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


  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