A sweetened balsamic glaze with tomatoes and basil tops this warm, creamy baked goat cheese caprese dip. You can easily keep this dip gluten free by adding veggies, gluten free crackers, or gluten free toasted baguettes.
The goat cheese is whipped with cream cheese, Parmesan and olive oil to create a fluffy finish that melts in your mouth. If that wasn't enough, it is topped with a caprese-style salad for a delicious appetizer that is sure to gone before you know it.
Watch this video for a quick lesson on how to create long strips of basil, a method called chiffonade. It is such a simple technique that will put the finishing touch on your dish.
What to serve with baked goat cheese dip?
The crackers you see pictured are sea salt crackers from Mary's Gone Crackers Real Thin Crackers (not sponsored, I just like them!). It is such a delicious, hearty cracker and it lends well to being loaded with dip.
Gluten free baguettes would be amazing with this baked goat cheese caprese dip. Simply slice and lightly toast both sides under the broil setting in the oven. If time allows, I will make my own baguette. I recently came across these by My Bread and have really enjoyed them (not sponsored, I just like them)! Its a nice, soft bread that slices and toasts well.
Veggies work great too. Something that will hold dip would be perfect, like cucumber or carrots. Considering there's already tomatoes on top you can totally get away with crackers or bread (no judgement here!).
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If you're looking for another hot dip, you might enjoy this loaded baked potato dip!
Baked Gluten Free Goat Cheese Caprese Dip
- 10 oz. goat cheese log, room temperature
- 4 oz. cream cheese, room temperature
- ¼ cup shredded Parmesan cheese
- ¼ cup olive oil
- 10 (about) grape tomatoes
- 1 teaspoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- 6 large basil leaves
- ¼ cup balsamic vinegar
- 1 Tbs brown sugar
- Preheat oven to 400° F. Lightly coat an oven-safe baking dish with cooking spray, set aside. The dish should be able to hold about 10 oz. to allow for room for the caprese topping. An oblong or rectangle dish works great to hold all of the topping.
- In a food processor, combine the goat cheese, cream cheese, Parmesan cheese and olive oil and pulse until completely combined and fluffy.
- Transfer this to your baking dish and spread evenly across the top. Bake for 15 minutes until slightly golden brown on top and bubbling.
- In a small saucpan over medium heat, combine the balsamic vinegar and brown sugar. Cook for 8-10 minutes or until the glaze coats the back of the spoon. The sauce will continue to thicken once it cools. Remove from heat and allow to cool slightly. You will have about half (or 2 Tbs) of liquid you started with.
- Cut your grape tomatoes in half (or cut in quarters if they are large). Toss with 1 teaspoon olive oil, pepper and salt, set aside.
- Take your basil leaves and stack them on top of each other. Beginning with one end of the basil, gently roll the leaves into a tight circle. Starting with one end, makes small slices until your reach the other end of the basil leaves. This method is called chiffonade and creates beautiful cuts of basil.
- Once the goat cheese is finished baking, top with grape tomatoes, cut basil leaves, and drizzle with balsamic vinegar.
- Serve warm with gluten free crackers, veggies, or toasted gluten free baguette.
This recipe was adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
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