Kicking Goat Cheese Queso Recipe
I don’t know about y’all, but for me, junk food is a quick fix for snack time. Only, I don’t love junk ingredients. I decided dips were snack foods I could make with better ingredients, and feel less guilty for eating before dinner. This goat cheese queso is great with veggies, chips, or piled high on tacos. Since I’m a fan of Taco Tuesday, it’s a dip that quickly became a favorite to have on hand. I sure hope y’all love this one too.
Goat Cheese Queso
- 8 ounces chèvre
- 4 ounces Brie
- 1/4 cup parmesan
- 1 1/2 tablespoon olive oil, divided (1/2 tablespoon for drizzling)
- Pinch of Salt
- 1 clove garlic, minced
- 1 jalapeño, diced
- 1/2 cup to 3/4 cup diced fire-roasted tomatoes
- 1 small sprig fresh rosemary, chopped
– Preheat your oven to 375 degrees F.
- Place all the ingredients except the jalapeño and garlic in a food processor and pulse to combine until creamy. About 1 minute.
- Transfer the dip into a medium ceramic baking dish. I prefer to use a small rubber spatula to make sure I scrape it all out.
- Fold in minced garlic and diced jalapeño.
- Place the dip into your preheated oven and bake for 20 minutes or until light golden brown.
- Top with fire-roasted Tomatoes, drizzle 1/2 Tablespoon olive oil, and sprinkle with fresh chopped Rosemary.
Serve with grilled or toasted bread, crackers, pita, veggies, or fresh tortilla chips…or on tacos!
*** Note: To get a toastier top, broil dip for the last minute or two of cook time.***
Enjoy!
HANNAH MCCLURE is an old soul, mother of 4 from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality locally or home-grown ingredients in her recipes, including goat milk and cheeses. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the June 1, 2025 digital issue of Goat Journal
