Goat Cheese Balsamic Sun Dried Tomato Dip

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

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