At the beginning of fall, I always start thinking about having a gathering or two to watch some football. I wanted to create something warm, easy and delicious to serve as an appetizer at one of these gatherings. I had some goat and other cheeses in my fridge. I combined these cheeses and created a Warm Baked Three Cheese Dip with Balsamic Tomato Topping.
I love the Balsamic Tomato Topping. I’m a big fan of both balsamic vinegar and tomatoes and they go so well with the cheese used in this recipe.
Ingredients For This Dip:
- Goat Cheese
- Cream Cheese
- Grated Parmesan Cheese
- Extra-Virgin Olive Oil
- Ground Black Pepper
- Balsamic Vinegar
- Grape Tomatoes
- Fresh Chives
How To Make This Dip:
- To make this heavenly dip, in a food processor bowl, add three different kinds of cheeses: goat cheese, cream cheese and parmesan cheese. Cheeeeeeesssseeee…. yummm…doesn’t this already sound delish?
- Add some olive oil and black pepper, then pulse the ingredients until smooth.
- Transfer the dip into a small baking dish and pop in the oven for 15 minutes. Super easy!
- While the cheese is baking, make the topping. Cut up some grape tomatoes and them to a small bowl.
- Add balsamic vinegar, olive oil and fresh chives to the bowl of tomatoes and mix. Set aside the topping.
- When the cheese dip comes out of the oven, let it cool off a little just so it’s not sputtering… a couple minutes.
- Spoon the topping onto the melted cheese dip and serve while still warm.
Serve this Warm Baked Three Cheese Dip with Balsamic Tomato Topping with pita crackers or toasted baguette slices at your next gathering. Enjoy!
Warm Baked Three Cheese Dip with Balsamic Tomato Topping
Ingredients
For the Three Cheese Dip
- 1 8- ounce log goat cheese at room temperature
- 4 ounces cream cheese at room temperature
- 1/4 cup grated parmesan cheese
- 2 tablespoons extra-virgin olive oil plus more for greasing the baking dish
- ¼ teaspoon ground black pepper
For the Balsamic Tomato Topping:
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 20 grape tomatoes halved
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven to 400° F.
- In a food processor, combine the goat cheese, cream cheese, parmesan, olive oil and pepper; puree until smooth. Grease 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.
- To make the topping, in a small bowl combine the tomatoes, chives, vinegar and olive oil.
- After the dip is done baking. Remove from oven and let cool for about two minutes. Spoon the tomato mixture on top of the dip. Enjoy!
Notes
You can double or triple this recipe for a bigger crowd. This dip is great with pita chips or toasted baguette slices.