Goat Cheese Buffalo Dip
By Emily Delaney, Cheese Board Queen
Goat Cheese Buffalo Dip
By Emily Delaney, Cheese Board Queen
Yield/Serves:
Make 8 servings
- 5 oz. plain fresh goat cheese, room temperature
- 8 oz. cream cheese, room temperature
- ½ cup Greek yogurt
- 1 Tbsp lemon juice
- ½ cup Frank’s Red Hot Original Cayenne Pepper Sauce
- ½ cup blue cheese crumbles ½ cup shredded mozzarella, plus more for topping
- ¼ cup shredded cheddar, for topping
- Green onions and chives for serving (optional)
Preheat oven to 350°F
In a medium bowl, use a fork to combine the goat cheese and cream cheese. Once well combined, stir in the Greek yogurt and lemon juice. (Note: you can also use a food processor for this step to make the mixture extra creamy)
Add Frank’s Red Hot, blue cheese crumbles and shredded mozzarella. Stir to combine. The mixture will look runny but it will firm back up as it bakes.
Transfer mixture to a baking dish and top with shredded mozzarella and cheddar.
Bake for 20 minutes, or until the dip is bubbly and the top is golden brown.
Remove from oven and top with slices of green onion and chive, if using. Allow to cool for 10 minutes.
Serve with your favorite pita chips, crackers, or veggies.
In a medium bowl, use a fork to combine the goat cheese and cream cheese. Once well combined, stir in the Greek yogurt and lemon juice. (Note: you can also use a food processor for this step to make the mixture extra creamy)
Add Frank’s Red Hot, blue cheese crumbles and shredded mozzarella. Stir to combine. The mixture will look runny but it will firm back up as it bakes.
Transfer mixture to a baking dish and top with shredded mozzarella and cheddar.
Bake for 20 minutes, or until the dip is bubbly and the top is golden brown.
Remove from oven and top with slices of green onion and chive, if using. Allow to cool for 10 minutes.
Serve with your favorite pita chips, crackers, or veggies.