Baked Goat Cheese Dip with Lemon and Thyme

 

10.5 ounces goat cheese log

4 ounces cream cheese, softened

¼ C. grated Parmesan cheese

2 T. extra virgin olive oil, more for drizzling after baking

1 clove garlic, peeled and roughly chopped

¼ tsp. coarse ground black pepper

¼ C. chopped fresh flat-leaf parsley

1 tsp. finely minced thyme

½ tsp. lemon zest

salt, to taste

crostini, crackers, or mini naan for serving

 

Preheat oven to 400ºF.

In a food processor, combine goat cheese, cream cheese, Parmesan, olive oil, garlic, and pepper until smooth, scraping down sides as needed. By hand, fold in herbs and lemon zest. Taste and add salt if desired. Spread into a baking dish and bake for 10 to 12 minutes or until warm and just starting to bubble around the edges. Don’t overheat the dip. It should be creamy and not starting to separate. The length of baking time depends somewhat on the size of your baking dish. Drizzle with olive oil, if desired. Serve with crostini, crackers, or mini naan.