Five Ingredient Fridays – Baked Goat Cheese Dip

Baked Goat Cheese Dip

This Five Ingredient Friday was actually inspired by a dish we got while eating at a Tapas restaurant in Madison called The Icon last year (very delicious food!) On their menu (see the picture below) there was a dish called ‘Baked Goat Cheese- with house tomato sauce’ and it was so good and had such delicious flavors of goat cheese and tomato sauce, that I have made it several times since, perfecting my version of it. My last twist on this recipe came after receiving feedback from my little sister (the one who urged me to start Five Ingredient Fridays, so little shout out to her) that there needed to be more cheese, and the cheese lover that I am OF COURSE agreed, so this recipe reflects all the simple changes…best thing…it only has 4 ingredients…including the crackers!

Icon menu

Baked Goat Cheese Dip
Prep time
Cook time
Total time
Serves: 8-10
  • 1. 1 Cup Marinara Sauce of choice (I use Prego basil and garlic, or tomato 4 cheese, both work great.)
  • 2. 4 oz goat cheese
  • 3. ¼ cup Sour Cream (reduced fat)
  • 4. Crackers of choice for serving (I used reduced fat Triscuits)
  1. Preheat oven to 400. In a small bowl mix together marinara sauce, sour cream and 1 oz of the goat cheese. Pour into oven safe baking dish, crumble remaining goat cheese on top and bake for 30 minutes, until you can see the edges slightly bubble and some tips of the cheese turn brown. Remove from oven and allow to cool for 5-10 minutes before serving. Serve with crackers of garlic crostini.

If you want to try it using your own homemade marinara sauce, check out my post for that!

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Showing 4 comments
  • tea

    I tried this at your place and it was great! :)

    • Sweetphi

      Yay tea, so glad you liked it, thanks for being a taste tester, it’s always so nice to have you visit!

  • Amanda McMahon

    that looks very simple! (though i wasn’t sure if the baking was to the cheese or a goat!)

  • Sarah Elyce

    I love goat cheese! I can’t wait to try this recipe.

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