Goat Cheese and Roasted Garlic Dip

Kitchen Tested
  • Yield 2 cups
  • Prep 10 mins
  • Cook 60 mins

Fresh soft chevre makes a lighter-flavored dip than the all-too-common ranch dressing clones.

Mark Boughton Photography / styling by Teresa Blackburn

Use Montrachet or whatever soft, creamy goat cheese you prefer. For the best taste, refrigerate overnight before serving.


2 heads garlic
7 ounces soft goat cheese, divided
1/2 cup light sour cream
6 tablespoons light mayonnaise
2 tablespoons 2% reduced-fat milk
1/4 cup chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 400F.
  2. Cut off the top quarter of each garlic head. Wrap in foil and roast about 1 hour or until soft. Unwrap and cool 15 minutes.
  3. Squeeze garlic pulp into a large bowl; mash. Stir in goat cheese, sour cream, mayonnaise, milk, chives, salt and pepper. Cover and refrigerate overnight or up to 1 week.

Recipe by Bruce Weinstein and Mark Scarbrough.



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