Whipped Goat Cheese Dip with Balsamic Tomatoes
Appetizers,  Recipes,  Vegetarian

Whipped Goat Cheese Dip with Balsamic Tomatoes

This post was created in partnership with Stonyfield and Late July. As always, all opinions are 100% my own.

Tangy goat cheese is whipped with Greek yogurt and topped with a tangy, garlicky tomato-and-herb mixture for a flavorful appetizer offering.

I love goat cheese, tomatoes, fresh herbs and balsamic in my salads, so I figured why not make a dip out of those same flavors?

Whipped Goat Cheese Dip with Balsamic Tomatoes

Fat free Greek yogurt lightens up the goat cheese. The tanginess of those 2 ingredients works really well together.

When I served this dip, I put half of the tomatoes on top at first, and after we snacked our way through the top layer of dip, added the rest.

This dip is delicious both at room temperature or cold – the texture will be more firm if you refrigerator first. I used fresh herbs from my garden – reserve a sprig or 2 to garnish your finished dish if you like – the pop of bright green looks really nice!

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Whipped Goat Cheese Dip with Balsamic Tomatoes


Description

Tangy goat cheese is whipped with Greek yogurt and topped with a tangy, garlicky tomato-and-herb mixture for a flavorful appetizer offering.


Scale

Ingredients

For tomatoes:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 1/2 cup multi-colored grape or cherry tomatoes, halved
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt

For dip:

  • 8 ounce log goat cheese, softened slightly
  • 1/4 cup fat free plain Greek yogurt (I used Stonyfield 0% Fat Plain Greek)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • Extra-virgin olive oil, for garnish

Instructions

  1. Make tomatoes: Heat oil in a medium skillet over moderate heat. Add garlic and pepper flakes and sauté until fragrant, about 30 seconds. Add tomatoes, herbs, balsamic and salt and sauté, stirring occasionally, until tomatoes have started to melt down and the liquid that they have released starts to thicken. Remove from heat to let cool.
  2. Make dip: Place goat cheese, yogurt, salt and pepper in the bowl of a food processor. Turn it on and let it whip for 60-90 seconds.
  3. To serve, place whipped goat cheese dip in a bowl and top with cooled balsamic tomatoes. Top with a drizzle of oil. Serve with chips (like Late July Organic‘s Sea Salt by the Sea Shore Multigrain Tortilla Chips), toasted baguette slices or veggies for dipping.
  4. If you prefer the dip to be a little firmer, you can refrigerate the goat cheese mixture after it comes out of the food processor.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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