12/29/13

Warm Goat Cheese Dip with Artichokes and Roasted Tomatoes

I'm going to get all crazy town and share with you guys a rare Sunday night post.  About a dip.  A blurry dip.  A dip that you should probably make this New Year's Eve.  Hence the random Sunday night post.  

Guys, this one is really easy and really tasty and will probably leave you leftover-less.  If you are anything like me, leftover-less is a good place to be the morning after a party where you had dips.  And wine.  Way to tempting to dive in there and have apps for breakfast.  

Say leftover-less eight times in a row and see how strange it sounds.  Do it, I'll wait. 

Isn't that weird?  Of course it is, it's a made up word.  

Happy Sunday, party people!  
Warm Goat Cheese Dip with Artichokes and Roasted Tomatoes
from Sugar and Grace

1 pint of cherry tomatoes, halved
1 tsp of olive oil
1/4 tsp salt
1/2 tsp balsamic vinegar
10 0z goat cheese
4 oz cream cheese
1/3 cup of artichokes
Parmesan cheese

Preheat the oven to 400 degrees.  Add the tomatoes to a baking dish, toss with olive oil and salt and pepper.  Cook until the tomatoes start to blister slightly and get all bubbly. When they are done drizzle the balsamic over them.   

While this is happening, combine the goat cheese, cream cheese and artichokes.  I used a hand blender, you could use a food processor.  Whatever.  Do what works.  Spray a baking dish with cooking spray and spread the cheese/artichoke mixture in a baking dish.  Top with the tomatoes and some grated Parmesan.  

Bake for about 15 minutes or until the cheese is bubbly.  Serve with pita chips.     
 
 

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