Baked Goat Cheese Tomato Dip
User Reviews
5
Baked Goat Cheese Tomato Dip
Description
The recipe blends room temperature goat cheese, cream cheese, Monterey Jack cheese, and garlic powder into a smooth mixture, spread in a baking dish brushed with olive oil. Grape tomatoes tossed with olive oil, salt, and pepper are layered evenly on top. Baking at 400°F for around 40 minutes softens and nearly bursts the tomatoes, releasing flavorful juices that mingle with the melty cheeses below.
This combination creates a rich, creamy texture with bursts of sweet-tart tomato flavor balanced by garlic and mild cheeses. Serving the dip hot maintains its softness and meltiness, perfect for dipping with toasted baguette slices or pita chips that can be toasted simultaneously in the oven to save time and energy.
Before serving, puncturing any unbroken tomatoes releases their juices, enhancing the overall flavor and texture. The dip is ideal for parties or holiday gatherings and is appreciated for its warm, savory qualities and ease of preparation.
Before serving, prick any unburst tomatoes to release their juices for better flavor integration.Toast dipping bread such as baguette slices or pita chips while the dip bakes to save time and oven use.Serve the dip hot and bubbly, as the molten juices inside the tomatoes can be very hot—take care while eating.This dip suits parties, potlucks, or holiday gatherings, offering a flavorful warm appetizer.
Ingredients
- 4 ounces goat cheese (at room temperature)
- 8 ounces cream cheese (at room temperature)
- ¾ cup Monterey jack cheese (shredded)
- 12 ounces grape tomato or cherry tomato
- 1 tablespoon olive oil (to toss tomatoes in)
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- baguette optional, French, prepared as little toasts or for serving
- Pita chips optional, French, prepared as little toasts or for serving
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Add the goat cheese, cream cheese, Monterey jack, and garlic powder to a food processor. Puree until smoothish, around 30 seconds.
- Brush a baking dish with olive oil, then add the cheese mixture.
- Add the tomatoes to a bowl and drizzle with olive oil. Add a few pinches of salt and pepper (optional), and toss until the tomatoes are well coated with olive oil.
- Pour the tomatoes on top of the cheese mixture, arranging in an even layer.
- Add the baking dish to the oven and bake for 40 minutes. You want the tomatoes to be near bursting/burst before you remove it from the oven.
- While it bakes, cut the French baguette into little slices for dipping. I like to arrange them on a baking sheet and toast them alongside the dip. You don’t need to do this, but the oven’s already on, so why not?
- Remove the dip from the oven and serve while it’s hot and bubbly. Enjoy!
Notes
- Before serving, prick any unburst tomatoes to release their juices for better flavor integration.
- Toast dipping bread such as baguette slices or pita chips while the dip bakes to save time and oven use.
- Serve the dip hot and bubbly, as the molten juices inside the tomatoes can be very hot—take care while eating.
- This dip suits parties, potlucks, or holiday gatherings, offering a flavorful warm appetizer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 207mg | 9% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 963IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 131mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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