Description
This baked goat cheese dip combines creamy goat cheese with a vibrant sun-dried tomato pesto swirl, creating a flavorful and impressive appetizer. It’s easy to make and perfect for gatherings or a cozy night in.
Ingredients
Scale
- 200g (7oz) Goat Cheese, crumbled
- 100g (3.5oz) Cream Cheese, softened
- 100ml (3.4 fl oz) Sour Cream
- 2 Cloves Garlic, minced
- 0.5 tsp (2.5ml) Black Pepper, ground
- 0.25 tsp (1.25ml) Salt
- 60g (2oz) Sun-Dried Tomatoes, drained
- 0.25 cup (10g) Basil Leaves
- 2 Tbsp (30ml) Pine Nuts
- 2 Tbsp (30ml) Olive Oil, plus extra for drizzling
- 1 tsp (5ml) Lemon Juice
- 1 Tbsp (15g) Pine Nuts, toasted, for garnish
- Basil Leaves, fresh, for garnish
Instructions
- Preheat & Grease: Preheat oven to 190°C (375°F) and grease a baking dish.
- Make Pesto: Blend sun-dried tomatoes, basil, pine nuts, olive oil, and lemon juice.
- Blend Cheese: Combine goat cheese, cream cheese, sour cream, garlic, pepper, and salt.
- Layer Cheese: Spread half the cheese mixture into the dish.
- Swirl Pesto: Drop pesto over cheese and swirl gently.
- Top & Bake: Spread remaining cheese over pesto and bake for 20-25 minutes.
- Rest & Garnish: Let rest for 5 minutes, drizzle with olive oil, and garnish.
- Serve: Serve warm with bread or vegetables.
Notes
For a spicier dip, add a pinch of red pepper flakes. Toasting pine nuts enhances their flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of dip
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: goat cheese,dip,appetizer,pesto,sun-dried tomato,baked,party,easy,cheese