Description
This Baked Goat Cheese Bruschetta Dip is a deliciously creamy and tangy appetizer, combining warm goat cheese with juicy tomatoes, garlic, and basil. It’s baked until bubbly and served with toasted baguette slices or crackers. This easy-to-make dip is a guaranteed crowd-pleaser!
Ingredients
Units
Scale
- For the Dip:
- 8 oz goat cheese (softened)
- 4 oz cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- For the Bruschetta Topping:
- 1 cup cherry tomatoes (diced)
- 2 tbsp fresh basil (chopped)
- 1 clove garlic (minced)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and black pepper, to taste
- For Serving:
- Baguette slices or crackers
- Extra fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Dip: In a bowl, mix the goat cheese, cream cheese, Parmesan, olive oil, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper until smooth.
- Bake: Spread the mixture into a small baking dish and bake for 15–20 minutes, until hot and slightly golden on top.
- Make the Bruschetta Topping: While the dip bakes, mix the diced tomatoes, basil, garlic, balsamic vinegar, olive oil, salt, and pepper in a bowl.
- Assemble: Remove the baked goat cheese dip from the oven and top with the fresh bruschetta mixture.
- Serve: Garnish with extra basil and serve warm with toasted baguette slices or crackers.
Notes
- Add a drizzle of honey before serving for a sweet contrast.
- Swap cream cheese with ricotta for a lighter texture.
- For extra crunch, top with toasted pine nuts.
- Recipe Details
Nutrition
- Calories: ~180
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg