Warm Florida Vegetable and Goat Cheese Dip


1 cup Florida zucchini, diced small

1 cup Florida squash, diced small

½ cup Florida bell peppers, diced small

½ cup Florida carrots, diced small

1 stalk Florida celery, diced small

1 cup Florida mushroom, sliced thin

½ cup onion, diced small

2 scallions, chopped fine

6 ounces goat cheese, softened to room temperature

6-8 ounces cream cheese, softened to room temperature

3 tablespoons fresh herbs (such as thyme, rosemary, dill, or parsley)

1 tablespoon hot sauce (your favorite)

1 tablespoon garlic, minced

1 tablespoon all-purpose seasoning (your favorite)

2 cups cheese, shredded (such as cheddar, mozzarella, or provolone)

Oil for cooking

Sea salt and fresh ground pepper, to taste


Preheat oven to 350 degrees.

Preheat a large sauté pan over medium-high heat. Add oil to pan. Add zucchini, squash, peppers, celery, onions, carrots, and garlic. Sauté for 5 minutes or until soft. Season with ½ tablespoon all-purpose seasoning. Add mushrooms, scallions, and half of the fresh herbs and continue to sauté for 3 minutes. Remove from heat and add to large mixing bowl with softened cream cheese, goat cheese, and 1 cup shredded cheese. Add remaining all-purpose seasoning and hot sauce and stir to combine. Pour into casserole dish, top with remaining shredded cheese and herbs, and bake for 20 minutes or until hot and bubbly. Remove from oven and serve warm with Florida vegetables for dipping.

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Warm Florida Vegetable and Goat Cheese Dip

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