Baked Goat Cheese Tomato Dip

Baked Goat Cheese Tomato Dip

Creamy, tangy, topped with perfectly roasted tomatoes, this Baked Goat Cheese Tomato Dip makes the perfect appetizer for any occasion. Serve it bubbling hot straight from the oven with little toasts or pita chips.

Course Appetizer, Snack

Cuisine American

Keyword baked goat cheese tomato dip

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 201kcal

Author Christina Koncker

Equipment

Ingredients

4 ounces goat cheese (at room temperature)
8 ounces cream cheese (at room temperature)
¾ cup Monterey jack cheese (shredded)
12 ounces grape or cherry tomatoes
1 tablespoon olive oil (to toss tomatoes in)
1 teaspoon garlic powder
Salt and black pepper, to taste
French baguette, prepared as little toasts, or pita chips for serving (optional)

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!

Nutrition