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    You are in: Home / Recipes / Goat Cheese Balsamic Sun Dried Tomato Dip Recipe
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    Goat Cheese Balsamic Sun Dried Tomato Dip

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    heather in Ont,'s Note:

    A tangy topping of basil and sun-dried tomatoes pairs nicely with the goat cheese. I have made this appetizer several times and it’s always a crowd pleaser. Choose a bowl that's shallow and wide enough so the cheese mixture is about 1 inch thick. I doubled the topping once but it was too much. You could increase the topping by 1/2 for those that love the tangy flavour. This can be made ahead; cover and refrigerate cheese and sun-dried tomato mixture separately for up to 1 day. Bring to room temperature before serving. Serve this with sliced baguette, water crackers or spear of endive. This recipe was a runner up in a Tabi Classic Recipe Contest submitted by Christine Dewar published by Canadian Living.

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    Units: US | Metric


    1. 1
      In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
    2. 2
      In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
    3. 3
      Stir basil into sun-dried tomato mixture; spread over cheese.

    Ratings & Reviews:


    Nutritional Facts for Goat Cheese Balsamic Sun Dried Tomato Dip

    Serving Size: 1 (393 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1276.9
    Calories from Fat 1024
    Total Fat 113.8 g
    Saturated Fat 59.0 g
    Cholesterol 239.5 mg
    Sodium 1729.9 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 3.0 g
    Sugars 16.5 g
    Protein 41.6 g

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