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Baked goat cheese dip


We never met a happy hour that we didn't like. Wine + snacks + good company, what's not to love?! With the party making its way outdoors this time of year, we're constantly on the search for light and easy appetizers. And this baked goat cheese dip fits the bill. We whipped it up (literally) in 10, baked for 15 and had it on the table before we could even top off everyone's drinks. #multitasking


While the recipe calls for regular cheeses, we substituted lower calorie options. Because swimsuit season is right around the corner. We couldn't tell a difference in taste, and our guests loved every last bite of this dip! We added crackers on the side for variety, but I'd stick with the freshly-toasted baguette. No carb left behind, y'all. To toast the baguette, we cut into thin pieces, brushed with olive oil, sprinkled with a tiny bit of garlic powder and broiled in the oven. Done and done ... and cheers!


xo,

Natalie & Ashley


Ingredients

  • 1 10-ounce log goat cheese, at room temperature

  • 4 ounces cream cheese, at room temperature (we used neufchatel)

  • 1/4 cup grated Parmesan cheese (we used lower fat shredded)

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • Freshly ground pepper (don't be shy)

  • 8 small cocktail tomatoes (about 10 ounces), quartered

  • 2 tablespoons chopped fresh chives

  • 2 teaspoons balsamic vinegar

  • 1 clove garlic, finely chopped (we used 2 because we LOVE garlic)

  • Kosher salt

  • Toasted baguette slices, for serving

Directions

  1. Preheat the oven to 400 degrees. Combine the goat cheese, cream cheese, Parmesan and 2 tablespoons olive oil in a food processor (or with a handheld mixer) and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.

  2. Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

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