Baked Goat Cheese Dip with Tomato Sauce

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Serves 12 as an appetizer
Credit: Southern Living Magazine
Originally from September 2014 on my old blog

I’ve talked about goat cheese way too many times on this blog. Long story short, goat cheese makes everything better. As does tomato sauce. There’s nothing more for me to say here; easy side dish, simple ingredients, amazing result.


  • 8 ounces goat cheese, softened
  • 8 ounces cream cheese, softened
  • 1 14/5-ounce can petite diced tomatoes
  • 1 small onion, diced
  • 2 tablespoons tomato paste
  • ¼ cup torn basil leaves
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • Pinch of sugar
  • Assorted vegetables and bread cubes, to serve (optional)Preheat oven to 350.Saute onion in hot oil in a large. saucepan over medium-high heat 5 minutes or until tender. Stir in garlic, tomato paste, crushed red pepper, and sugar, and cook, stirring constantly, 1 minute. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes or until very thick. Remove from heat, and stir in basil, salt, and pepper to taste.

    Stir together goat cheese and cream cheese until well blended. Spread into a lightly greased 9-inch shallow ovenproof dish. Top with tomato mixture.

    Bake for 15 to 18 minutes or until thoroughly heated. Serve with the bread, vegetables, or whatever you choose to dip in.

    If you want to make this dish ahead of time, follow the recipe up until baking, cover, and freeze the uncooked dip for up to a month, thaw in fridge overnight, let stand at room temperature for 30 minutes, and bake as directed.

    Happy dining!!


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