I made Baked Goat Cheese and Tomatoes as an appetizer for the Superbowl party I decided to throw at my apartment – solely so I could make delicious dips.
Quincy, Jess, Isabel and I shamelessly devoured this dip, even after eating my 7- (really 6) Layer Mexican Dip and Quincy’s amazing Buffalo Chicken Dip.
Simmering the garlic, onion and tomatoes took the longest. Otherwise it’s an easy 3-step recipe.
Baked Goat Cheese Dip with Tomato Mixture
Serves 4-6 as an appetizer or side dish
Get the Goods
- 1 small onion, diced
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- ½ tsp dried crushed red pepper flakes
- Pinch of sugar
- 1 (14.5 oz) can petite-diced tomatoes
- ¼ cup chopped sun-dried tomatoes in oil
- ½ cup torn basil leaves (optional)
- Salt and pepper to tase
- 2 (4 oz) goat cheese logs, softened (use 3 for stronger goat cheese flavor)
- 1 (8 oz) package cream cheese, softened
- Assorted cut vegetables and crackers
Just a Few Steps
1. Preheat oven to 350 degrees. Saute onion in hot oil in a 3-qt. saucepan over medium-high heat 5 minutes or until translucent. Stir in garlic, tomato paste, crushed red pepper and sugar, and cook, stirring constantly for 1 minute. Stir in diced and sun-dried tomatoes. Reduce heat to medium-low, and simmer, stirring occasionally for 10 minutes or until very thick. Remove from heat, and stir in basil and salt and pepper to taste.
2. Stir together goat cheese and cream cheese until well blended. Spread into a lightly greased 9-inch shallow ovenproof dish. Top with tomato mixture.
3. Bake at 350 degrees for 15-18 minutes or until thoroughly heated. Serve with assorted vegetables and crackers.
Mine ended up having a more powerful cream cheese taste than goat cheese…How did yours come out? Did you add or remove anything to make it unique? Share your cooking adventures with me in the comments! #cookingwithkrij