Baked Goat Cheese & Tomato Dip
Servings: 6
Calories: 433kcal
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: 433kcal | Carbohydrates: 4g | Protein: 14g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 645mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 785IU | Vitamin C: 5mg | Calcium: 263mg | Iron: 1mg