Baked Goat Cheese and Sun-Dried Tomato Dip

By vealam

Ingredients

• 8 oz. goat cheese, at room temperature
• 8 oz. cream cheese, at room temperature
• 1/2 tsp. garlic powder
• 1 14.5-oz. can diced fire roasted tomatoes, drained
• 1/2 c. julienned sun-dried tomatoes with Italian herbs, packed in oil, drained and finely chopped
• 1/4 c. finely chopped Kalamata olives
• minced fresh basil, for garnish

Details

Servings 1
Adapted from afarmgirlsdabbles.com

Preparation

Step 1

Preheat oven to 375°.

With a mixer, blend goat cheese, cream cheese, and garlic powder until combined and creamy. Transfer to a small-ish baking dish (the dish shown in my photos is approximately 6" x 8", with 2" high sides) and press the cheese mixture to the shape of the dish, leaving a 1" gap between the cheese mixture and the sides of the dish.

In a small bowl, combine fire roasted tomatoes, sun-dried tomatoes, and Kalamata olives. Spoon mixture around the edge of the cheese mixture, filling the gap around the perimeter of the dish. Bake for about 25 minutes, or until cheese mixture is hot and tomato mixture is bubbling. Set dish under broiler for a couple minutes to brown the top of the cheese.

Remove from oven. Sprinkle with fresh basil and serve immediately with pita crackers or crostini.