Get ready to discover your new go-to appetizer! This Instant Pot Goat Cheese Dip is the epitome of easy elegance. We’re talking creamy, tangy goat cheese slow-cooked with juicy tomatoes, fragrant garlic, and a hint of rosemary until it’s irresistibly scoopable. It’s a true ‘set it and forget it’ recipe that delivers a sophisticated, crowd-pleasing dip with minimal effort. Perfect for game day, holiday gatherings, or a cozy night in!
Ingredients
• 1 cup (about 8 oz / 226g) goat’s cheese, crumbled
• 1 cup (about 180g) tomatoes, diced
• ½ cup (about 2 oz / 56g) shredded mozzarella
• 1 small onion, finely chopped
• 4 garlic cloves, crushed or minced
• 3 tbsp (45ml) olive oil
• 4 tbsp (60ml) apple cider vinegar
• 1 tsp dried rosemary
• ¼ tsp chili powder
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a medium bowl, combine the crumbled goat’s cheese, diced tomatoes, shredded mozzarella, chopped onion, crushed garlic, olive oil, and apple cider vinegar. Sprinkle in the dried rosemary and chili powder, then season with a pinch of salt and pepper. Stir everything together until well combined.
3. Transfer the entire mixture into the inner pot of your Instant Pot, spreading it into an even layer.
4. Secure the lid. Select the ‘Slow Cook’ function and set the temperature to ‘Normal’ or ‘Medium’. Set the timer for 3 hours. The steam release handle should be set to ‘Venting’ as pressure is not needed for this function.
5. Once the cooking time is complete, carefully open the lid. Give the dip a final stir and allow it to cool slightly before serving warm.
Nutritional Information
• Serving Size: 1 (of 4)
• Calories: 148
• Total Fat: 13.4g
• Net Carbs: 3.8g
• Fiber: 1g
• Protein: 3.3g
Pro Tips
• For a perfect scoop, serve this dip with toasted baguette slices, sturdy crackers, or crisp vegetable sticks like carrots and celery.
• Don’t have an Instant Pot? Bake the mixture in a small, oven-safe dish at 375°F (190°C) for 20-25 minutes, or until bubbly and lightly golden.
• Garnish before serving for a pop of color and freshness. A drizzle of honey, a sprinkle of fresh parsley, or some toasted pine nuts work beautifully.
• This dip can be served warm, at room temperature, or even chilled. If serving chilled, the texture will be firmer and more spreadable.
FAQ
Q: Can I make this goat cheese dip without an Instant Pot
A: Yes, you can easily adapt this recipe for your oven. Simply combine the ingredients in a small, oven-safe dish and bake at 375°F (190°C) for 20-25 minutes, or until the dip is bubbly and lightly golden.
Q: What should I serve with this creamy goat cheese dip
A: This dip is incredibly versatile. For a perfect scoop, serve it with toasted baguette slices, sturdy crackers, pita bread, or crisp vegetable sticks like carrots, celery, and bell peppers.
Q: Can I prepare this goat cheese dip in advance
A: Absolutely! This dip is delicious served warm, at room temperature, or even chilled. If you make it ahead and chill it, the texture will become firmer and more spreadable, perfect for making crostini.
Q: How long does this dip take to cook in the Instant Pot
A: This recipe uses the ‘Slow Cook’ function on the ‘Normal’ or ‘Medium’ setting for a total of 3 hours. This low-and-slow method ensures all the flavors of the tomatoes, garlic, and rosemary meld beautifully with the creamy cheese.
