Garlic-Herb Goat Cheese Dip/Spread (It’s Delicious)

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I was at a 4th of July party yesterday and I brought my dip, obviously. A woman at the party said, “you know it’s really too bad, the people who don’t think they like goat cheese. Because they really do like it, everyone likes it, they just think they don’t.” She’s totally right. If you don’t think you like goat cheese, try this!!

This dip is super simple, and REALLY yummy. I’m hoping it makes me famous one day, it’s that good! I made a batch for a beach BBQ we had the other day and everyone loved it – even my cousins who tend to stick just to the foods they like.

I find having any kind of dip around whether it’s this, hummus, or guacamole keeps me feeling like I’m eating really well. It both gets me to eat more vegetables, and keeps me from snacking on something not as healthy for me. When I make a dip, I also make it a priority to cut some veggies to have in the fridge (other than cucumber, those get slimy when cut) and then I really have no excuse!

I hope you enjoy this dip as much as we do! So far it’s been a crowd pleaser.

Garlic Herb Goat Cheese Dip/Spread

Print Recipe
Course Snacks & Sweets


  • 10.5 oz package of plain goat cheese - this is larger log available at most stores
  • 1.5 TBSP extra virgin olive oil
  • 1 tsp garlic powder
  • 1/4 tsp fine ground sea salt
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh herbs, finely chopped - I love to use chives, basil and rosemary


  • Remove goat cheese from the fridge and leave on the counter for 10-15 minutes to come closer to room temperature. You don’t have to do this is you’re pressed for time, but it makes it much easier to whip.
  • Place all ingredients in a medium bowl – goat cheese, olive oil, garlic powder, sea salt, black pepper, and herbs. Use a fork or a masher to thoroughly until all ingredients are well incorporated.
  • Once mixed, put in a container of choice. You won’t have a choice but to eat some right away!


  • Serve with chopped veggies, rice or seed crackers, or plantain chips. It’s also really yummy on sourdough bread!
  • I’ve made it with real garlic before and believe it or not, it wasn’t as good as it is with the garlic powder! You can play around with it, but everyone voted for garlic powder. If you like things really garlicy, feel free to double the garlic powder.
  • Store in the fridge for up to a week. It gets better as the days go on and the flavors meld.
  • I use fine ground Celtic Sea Salt. I’ve tried a lot of sea salt in my time, and this is the one I come back to for flavor and nutrients.

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Meet Sara

Hi! I’m Sara, Founder of Well Beyond the Kitchen. I am a Nutritionist, Clean Living Enthusiast, and Writer.
I created Well Beyond the Kitchen to help you feel empowered, and less overwhelmed, about what you put in AND on your body. 

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