Ingredients
Scale
- 2 whole heads of garlic
- 8 ounces soft goat cheese (chevre log), softened
- 4 ounces cream cheese, softened
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh thyme leaves (or rosemary)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice off the top 1/4 inch of both garlic heads to expose the cloves. Place each head on a small square of aluminum foil, drizzle with 1 tablespoon of olive oil, wrap tightly, and roast for 30-40 minutes, or until the cloves are golden brown and very soft.
- Step 2: Remove the roasted garlic from the oven and allow it to cool slightly. Once cool enough to handle, gently squeeze the bottom of each head to pop the soft, roasted cloves into a small bowl. Mash the cloves into a paste using a fork.
- Step 3: In a medium mixing bowl, combine the softened goat cheese and softened cream cheese. Use a hand mixer or a sturdy spoon to beat the mixture on medium speed until smooth and airy.
- Step 4: Add the mashed roasted garlic paste, the remaining 1 tablespoon of olive oil, thyme, kosher salt, black pepper, and fresh lemon juice to the cheese mixture.
- Step 5: Continue to beat or stir the dip until all ingredients are fully incorporated and the mixture is uniformly smooth and creamy. Taste and adjust seasoning with additional salt or pepper if needed before serving warm or at room temperature.
Notes
- Leftovers store well in an airtight container in the refrigerator for up to 4 days; the flavors actually deepen overnight, making it a great make-ahead option.
- If serving warm later, reheat the dip gently in 15-second bursts in the microwave, stirring well between each interval to prevent the cream cheese from breaking or becoming oily.
- Serve this rich dip warm alongside crisp crostini or sturdy pita chips, or balance the richness by using thinly sliced cucumber rounds as dippers.
- If substituting the specified thyme with rosemary, use only about 1/2 teaspoon, as rosemary is significantly stronger and can easily dominate the subtle flavor of the roasted garlic and goat cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American