Baked Goat Cheese Dip

Serve this cheese and tomato dip with vegetables and bread cubes – a perfect appetizer.

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 12

Ingredients

1
tablespoon olive oil
1
small onion, finely chopped (1/3 cup)
2
cloves garlic, finely chopped
2
tablespoons tomato paste
1/4
teaspoon crushed red pepper flakes
Dash sugar
1
can (14.5 oz) petite diced tomatoes, undrained
1/4
cup chopped sun-dried tomatoes in oil
1/4
cup torn fresh basil leaves
Salt and pepper to taste
2
logs (4 oz each) goat cheese, softened
1
package (8 oz) cream cheese, softened
Assorted cut vegetables and bread cubes, if desired
  • 1 Heat oven to 350°F. Spray 9-inch quiche dish, glass pie plate or other shallow baking dish with cooking spray.
  • 2 In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Stir in garlic, tomato paste, pepper flakes and sugar. Cook 1 minute, stirring constantly. Stir in diced and sun-dried tomatoes. Reduce heat to medium-low. Simmer 10 minutes, stirring occasionally, until very thick. Remove from heat; stir in basil, salt and pepper.
  • 3 In medium bowl, stir together goat cheese and cream cheese until well blended. Spread in quiche dish. Top with tomato mixture.
  • 4 Bake uncovered 15 to 18 minutes or until thoroughly heated. Serve dip warm with vegetables and bread cubes.

Expert Tips

Prepare recipe as directed through step 3. Cover and freeze up to 1 month. Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
,
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
),
Sodium
250mg
250%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.