Monday, April 30, 2012

Baked Goat Cheese Dip

Fat Girl Trapped in a Skinny Body is one of my favorite blogs.  I love the author's humor and often lol when reading her post.  Her food looks great and is very different from my style of cooking.  I think one reason I like her blog so much is because I get ideas for foods that I wouldn't normally cook. For example, I have noticed that she often shares recipes that include goat cheese.  She even has a recipe for Goat Cheese Stuffed Cookies.  I had never tried goat cheese before and was really curious. I saw this recipe for Baked Goat Cheese Dip in Southern Living Magazine I thought I would give it a try.

Goat cheese has a very distinct flavor and reminds me a lot of feta cheese, which I love.  If you like feta, I think you will really enjoy this easy appetizer recipe.


Baked Goat Cheese Dip

Southern Living


Yield: 12 servings


1 small onion, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper
Pinch of sugar
1 (14.5-oz.) can petite-diced tomatoes
1/4 cup chopped sun-dried tomatoes in oil
1/4 cup torn basil leaves
Salt and pepper to taste
2 (4-oz.) goat cheese logs, softened
1 (8-oz.) package cream cheese, softened
Assorted cut vegetables and bread cubes


    1. Preheat oven to 350°. Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 5 minutes or until tender. Stir in garlic and next 3 ingredients, and cook, stirring constantly, 1 minute. Stir in diced and sun-dried tomatoes. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until very thick. Remove from heat, and stir in basil and salt and pepper to taste.
    2. Stir together goat cheese and cream cheese until well blended. Spread into a lightly greased 9-inch shallow ovenproof dish. Top with tomato mixture.
    3. Bake at 350° for 15 to 18 minutes or until thoroughly heated. Serve with assorted vegetables and bread cubes.
    Make ahead: Prepare recipe as directed through Step 2. Cover and freeze up to 1 month. Thaw in refrigerator overnight. Let stand at room temperature 30 minutes. Bake as directed.

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