Baked Goat Cheese and Sun-Dried Tomato Dip
Yield: 1 large ramekin
The oven does a little magic on this Baked Goat Cheese and Sun-Dried Tomato Dip, creating a cheese dip that’s wonderfully creamy and luscious.
Ingredients
- 8 oz. goat cheese at room temperature
- 8 oz. cream cheese at room temperature
- ½ tsp. garlic powder
- 1 14.5- oz. can diced fire roasted tomatoes drained
- ½ c. julienned sun-dried tomatoes with Italian herbs packed in oil, drained and finely chopped
- ¼ c. finely chopped Kalamata olives
- minced fresh basil for garnish
Instructions
- Preheat oven to 375° F.
- With a mixer, blend goat cheese, cream cheese, and garlic powder until combined and creamy. Transfer to a small-ish baking dish (the dish shown in my photos is approximately 6" x 8", with 2" high sides) and press the cheese mixture to the shape of the dish, leaving a 1" gap between the cheese mixture and the sides of the dish.
- In a small bowl, combine fire roasted tomatoes, sun-dried tomatoes, and Kalamata olives. Spoon mixture around the edge of the cheese mixture, filling the gap around the perimeter of the dish.
- Bake for about 25 minutes, or until cheese mixture is hot and tomato mixture is bubbling. Set dish under broiler for a couple minutes to brown the top of the cheese.
- Remove from oven. Sprinkle with fresh basil and serve immediately with pita crackers or crostini.
Notes
adapted from a Mama Lil’s recipe card found at Kowalski’s
Nutrition Information:
Serving: 1 Calories: 87kcal Carbohydrates: 2g Protein: 3g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 3g Cholesterol: 17mg Sodium: 125mg Fiber: 1g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.