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Prep 25min
Total45min
Servings12
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Total Fat
14g
0%
Saturated Fat
8g
0%
Sodium
250mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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