Creamy Baked Goat Cheese Dip Recipes

BAKED GOAT CHEESE DIP

Steps:

• Heat oven to 350°F. Spray 9-inch quiche dish, glass pie plate or other shallow baking dish with cooking spray.
• In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Stir in garlic, tomato paste, pepper flakes and sugar. Cook 1 minute, stirring constantly. Stir in diced and sun-dried tomatoes. Reduce heat to medium-low. Simmer 10 minutes, stirring occasionally, until very thick. Remove from heat; stir in basil, salt and pepper.
• In medium bowl, stir together goat cheese and cream cheese until well blended. Spread in quiche dish. Top with tomato mixture.
• Bake uncovered 15 to 18 minutes or until thoroughly heated. Serve dip warm with vegetables and bread cubes.

CREAMY GOAT CHEESE, BACON AND DATE DIP

Steps:

• Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.
• Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.
• Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor 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.
• 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.