Baked Goat Cheese & Tomato Dip
Published Apr 25, 2021
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With just 5 ingredients (not including pepper) this Baked Goat Cheese & Tomato Dip recipe is a simple, delicious tapas dish. Serve with crusty gluten-free baguette slices.
To make this recipe dairy-free, swap out dairy-free cream cheese for the goat cheese and dairy-free Parmesan for the Manchego.
Baked Goat Cheese & Tomato Dip
Ingredients
- 8 ounces (227 g) goat cheese, at room temperature
- 1 cup (100 g) grated Manchego or Parmesan cheese
- 1 cup (240 mL) mayonnaise (or egg-free mayonnaise)
- 1 medium sweet white onion, , diced
- 2 teaspoons (4.6 g) freshly ground black pepper
- 6-8 ounces (170-230 g) cherry or grape tomatoes (depending on how many you need to cover the dip)
Instructions
- Preheat the oven to 350°F.
- Combine the cheeses, mayonnaise, onion, and pepper, and stir until everything is thoroughly combined. Spread the mixture into small ramekins, small cast iron skillets, or a 6-inch baking dish. Lay the tomatoes on top. Bake for 40-60 minutes depending on the depth of the dip in your serving vessel(s) – you want the cheese bubbly, browning around the edges, and the tomatoes roasted.
- Serve with gluten-free crackers, toasted gluten-free baguette slices, or vegetables.
Notes
To make this recipe dairy-free, swap out dairy-free cream cheese for the goat cheese and dairy-free Parmesan for the Manchego.
Nutrition
Calories: 433kcalCarbohydrates: 4gProtein: 14gFat: 40gSaturated Fat: 13gTrans Fat: 1gCholesterol: 44mgSodium: 645mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 785IUVitamin C: 5mgCalcium: 263mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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