Goat Cheese Dip Recipe with Tomatoes and Herbs

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 176kcal

This delicious baked goat cheese dip recipe is the classy kind of cheese dip you need for your next party!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 350°F. Spray a 6-inch baking dish with nonstick spray.
In a large bowl, mix together the olive oil, ricotta, goat cheese, feta, garlic, salt, lemon juice, and basil. Use a spoon to combine as much as possible, although it doesn't need to be perfect. When combined as much as you can by hand, stir in half of the tomatoes.
1 tablespoon olive oil, 1 cup low-fat ricotta cheese, 8 ounces goat cheese, ¾ cup crumbled feta cheese, 1 clove garlic, ¼ teaspoon kosher salt, 1 teaspoon lemon juice, ¼ cup chopped fresh basil, ¼ pound yellow cherry tomatoes, ¼ pound red cherry tomatoes
Pour mixture into baking dish and top with remaining tomatoes.
Bake, uncovered, for 30-40 minutes or until bubbly and slightly browned.
Serve with toasted bread or crackers.

Recipe adapted from White on Rice Couple.

Note: The tomatoes will be little bombs of hot liquid! Be careful :) If they haven't split in the oven, it helps to pierce each one to let some steam out once removed from the oven. Wait about 10 minutes before serving.

Storage: Store goat cheese dip tightly covered with aluminum foil in the refrigerator for up to 4 days.