Let’s just get this out into the open: I love cheese. I have also been looking for a reason to make this Hot Goat Cheese Dip. You see, I also love pasta, bread, and occasionally sweets like chocolate chip cookies or baklava. I also need to limit my carbs. Frankly, with the start of the new year, I have tried to save them all for my daily glass(s) of wine. Yep, its KETO/LOW CARB diet time in the house! And thus I present Hot Goat Cheese Dip with Sauvignon Blanc. Just because we are dieting doesn’t mean we have to only eat boring salads.
Hot Goat Cheese dip is simple, filling, flavorful, and satisfying. It is created from three types of fresh cheeses–goat, feta, and ricotta. Pretty standard stuff far. I simply mixed the cheeses together, added some pretty tomatoes for color, and baked it for a few minutes. Easy Peasy!
Wine Pairing with Hot Goat Cheese Dip
Being terribly original, (HA!) I am pairing this Hot Goat Cheese dip with Sauvignon Blanc. It is the classic pairing for a reason. I chose a Virginia wine this time from Upper Shirley Vineyards, just outside Richmond.
Upper Shirley Vineyards 2018 Sauvignon Blanc
Upper Shirley created this pale, straw colored white wine with a medium nose of apricot, pear, and grapefruit zest. On the palate some herbal grassy notes are present as well. Upon the short to medium finish of the dry, light bodied wine, I was left with salinity, minerality, and hints of resin. 12.9 ABV. $27
Other wines to try include crisp and citrusy Sauvignon Blanc, Chenin Blanc/Vouvray, Grüner Veltliner, Fiano, Pinot Grigio, unoaked Chardonnay/Chablis, Vermentino, Albariño, Riesling, Assyrtiko, Viognier, I think you can even enjoy this with some of the sweeter white blends including Colombard and Muscat.
Hot Goat Cheese Dip
- 8 ounces ricotta cheese
- 8 ounces feta cheese
- 8 ounces goat cheese
- 2 cloves garlic minced
- 3 tbsp olive oil divided
- 1 tbsp lemon juice
- 1/2 tbsp basil
- pinch kosher salt
- 8-10 cherry tomatoes halved
- celery cut into 3 inch sticks
- baby carrots
- pita chips or baguette slices
- 1 bottle sauvignon blanc
- Preheat oven to 400F. Prepare a medium casserole with cooking spray.
- In a food processor, whirl together cheeses, garlic, 2 tablespoons of olive oil, and lemon juice. Stir in basil.
- Spread cheese mixure evenly in casserole, place tomato halves on top. Drizzle with remaining tablespoon of olive oil, and sprinkle with a pinch of kosher salt. Bake until hot and slightly browned, 15 minutes.
- Serve with a glass of Sauvignon blanc. Dip celery or carrot sticks for low carb options. Pita chips or baguette slices are also really tasty carb-filled dippers.