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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?
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!
Print📖 Recipe
Whipped Goat Cheese Dip with Balsamic Tomatoes
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
Tangy goat cheese is whipped with Greek yogurt and topped with a tangy, garlicky tomato-and-herb mixture for a flavorful appetizer offering.
Ingredients
For tomatoes:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes
- 1 ½ cup multi-colored grape or cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons balsamic vinegar
- ¼ teaspoon kosher salt
For dip:
- 8 ounce log goat cheese, softened slightly
- ¼ cup fat free plain Greek yogurt (I used Stonyfield 0% Fat Plain Greek)
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
- Extra-virgin olive oil, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
- Serving Size:
- Calories: 118
- Sugar: 1.5 g
- Sodium: 212.5 mg
- Fat: 9.6 g
- Saturated Fat: 4.7 g
- Carbohydrates: 2.3 g
- Fiber: 0.4 g
- Protein: 6.1 g
- Cholesterol: 13.3 mg
Heather // girlichef.com says
Pretty sure I'd want to covet that whole bowl - this looks amazing! Pass the chips...
Julie @ Texan New Yorker says
This looks so amazing! I love balsamic tomatoes, and they would be the perfect acidic foil for a tangy, creamy dip. Love it!
Sloan @ Life Food and Beer says
I like the idea of warm goat cheese! I'll have to try this.
Kacey @ The Cookie Writer says
Goat cheese is one of my favourite ingredients, and anything balsamic is a win in my books! What a fantastic dip!
Ali @ Home & Plate says
Goat cheese is one of my favorites. Love the addition of balsamic on the tomatoes. It makes anything taste amazing!
Joanne (eats well with others) says
Can you just hand over that dip and a large spoon?! YUM.
Allie R Taylor says
Definitely face plant dip here! Great idea staggering adding those yummy roasted veggies. I could eat the whole bowl. Right now.
Christine Pittman says
I love that little kick of spice you added to the tomatoes, and the dip is classic, healthy, and perfect!