Baked Goat Cheese and Sun-Dried Tomato Dip
This Baked Goat Cheese and Sun-Dried Tomato Dip is creamy, tangy, and bursting with Mediterranean flavors. Perfect for any gathering or cozy night in!
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Dish
- Spatula
- Oven
Ingredients
- 8 oz. goat cheese at room temperature
- 8 oz. cream cheese at room temperature
- 1 tsp garlic powder
- 1 14.5-oz. can diced fire-roasted tomatoes drained
- ½ cup julienned sun-dried tomatoes packed in oil, drained and finely chopped
- ½ cup finely chopped Kalamata olives
- minced fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking and a golden top.
- In a mixing bowl, combine the room-temperature goat cheese and cream cheese. Use an electric mixer on medium speed until creamy and well-blended.
- Add the garlic powder, drained fire-roasted tomatoes, chopped sun-dried tomatoes, and Kalamata olives. Mix gently with a spatula to incorporate without overmixing.
- Scoop the mixture into a greased baking dish, spreading evenly. Smooth the top with a spatula to make it look inviting.
- Bake in the preheated oven for 20-25 minutes until bubbling and slightly golden on top.
- Remove from oven and let cool for a few minutes. Garnish with freshly minced basil and serve warm with crackers, toasted bread, or fresh vegetables.
Notes
- Always use room temperature cheeses to ensure a smooth, lump-free dip.
- Drain tomatoes thoroughly to avoid a watery dip.
- Do not overbake; watch for a bubbling and lightly golden top to keep it creamy.
- Substitute ingredients thoughtfully: ricotta for goat cheese, black olives for Kalamata, or regular diced tomatoes with smoked paprika for fire-roasted.
- Store leftovers in an airtight container in the refrigerator for up to three days and rewarm gently before serving.