This creamy Baked Goat Cheese Dip is loaded with flavor from roasted balsamic tomatoes to fresh herbs. Served with crunchy Mission Organics® Blue Corn Tortilla Chips, it’s perfect for a party or even a family night in.
I wanted to create a fun appetizer for my husband’s birthday this week. And nothing is more fun than dip! Who doesn’t love digging into a rich, creamy dip with a big, crunchy chip?
So I turned to one of my favorite ingredients – goat cheese. It’s basically the perfect food. Creamy, tangy, and delicious. What’s not to like? I think this dip is going to become a regular in our household.
We served up this goat cheese dip with my new favorite dipper – Mission Organics® Blue Corn Tortilla Chips. These chips are loaded with flavor and made with just a few, wholesome ingredients. I can feel good about serving them to my family! And they are incredibly versatile – check out these recipes for creative ways to cook with them.
Let’s Make Baked Goat Cheese Dip!
As fancy as this dip looks, it’s actually very simple to prepare. I love recipes that make it easy to get good food on the table!
I started off by simply mixing together some goat cheese and cream cheese. This will be the base of your dip. Adding the cream cheese makes the flavor less intense than just goat cheese alone.
To make this step a little easier, you can let the goat cheese and cream cheese sit at room temperature for a bit before you start cooking. And if you don’t have time for that, you can zap them in the microwave for a minute.
Next, I added some garlic, scallions, and fresh herbs to the dip. I love cooking with fresh herbs so much – the flavors are so refreshing. And it makes my kitchen smell amazing. I used a combination of basil and chives, but you could substitute whatever you have on hand (or in your garden).
On a separate baking sheet, I roughly chopped some fresh cherry tomatoes. I spread them out on a baking sheet and tossed them with a bit of olive oil, balsamic vinegar, and salt and pepper.
Then, simply bake the goat cheese dip and the tomatoes at 375 degrees for about 10 minutes. They are finished when the dip starts to brown and the tomatoes start to look blistered.
To serve, top the baked goat cheese dip with the balsamic roasted tomatoes. And serve with the tortilla chips.
Don’t forget the tortilla chips for dipping!
As I mentioned, I served this dip with Mission Organics Blue Corn Tortilla Chips, and it was completely irresistible!
These are definitely my new favorite tortilla chip. And I am pretty much addicted to chips and salsa.
Now you all know that I’m not a health nut by any means. But I am a mom and a foodie, so I am always mindful of the ingredients in the foods that I serve my family. I love that these Mission Organics Tortilla Chips are made with just a few, simple ingredients.
And equally important is what’s not in them! These chips have no artificial preservatives, no artificial colors or flavors, no GMOs, are gluten-free, and are even USDA organic certified. Wow!
But most importantly – they just taste amazing! The bold corn flavor, and satisfying crunch made them a perfect match for this creamy, goat cheese dip.
Mission Organics also makes awesome tortillas. I had a chance to try some of their flour tortillas this week, and they were super tasty. They are made with the same attention to wholesome ingredients and fresh flavors as the chips! I think they would be perfect for these veggie enchiladas with black beans and goat cheese, or these sweet potato quesadillas!
Use Mission Organics Store Locator to find the products near you!
Baked Goat Cheese Dip with Roasted Balsamic Tomatoes
Ingredients
- 9 oz. Mission Organics® Blue Corn Tortilla Chips
- 16 oz. Cream Cheese
- 8 oz. Goat Cheese
- 1 Clove Garlic, Minced
- ¼ Cup Chives – Fresh, Chopped
- 2 Tbsp. Scallions – Greens Chopped
- 1 ½ Cups Cherry Tomatoes, Chopped
- 2 Tbsp. Olive Oil
- 2 Tbsp. Balsamic Vinegar
- Salt and Black Pepper to Taste
Instructions
- Preheat oven to 375 degrees.
- In a baking dish, combine cream cheese and goat cheese. Hint: You can make this easier, by letting the cream cheese and goat cheese sit at room temperature for 30 minutes before cooking.
- Mix in garlic, chives, scallions, salt, pepper, and 1 tbsp. olive oil. Stir to combine well.
- On a baking sheet, toss the chopped cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Toss to coat.
- Bake the dip and the tomatoes in the oven, uncovered, for 10 minutes. When done, the dip will be just slightly browned on top, and the tomatoes will be just starting to blister.
- Remove dip and tomatoes from oven.
- Spread the tomato mixture on top of the dip.
- Serve hot, with tortilla chips for dipping.
