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Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

Servings 6
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

  • 1 jar 16 ounces Aunt Nellie’s Holland-Style Onions
  • nonstick cooking spray
  • 2 tablespoons chopped oil-packed sun-dried tomatoes, divided
  • 1 large clove garlic minced
  • 4 tablespoons sliced fresh basil divided
  • coarse ground black pepper to taste
  • 1 tablespoon oil from sun-dried tomatoes or olive oil divided
  • 1 log 8 ounces goat cheese
  • 1/2 teaspoon Mediterranean herb seasoning optional
  • crackers optional
  • flatbread optional
  • pita chips optional

Instructions

  • Heat oven to 350° F.
  • Drain onions well; pat dry.
  • Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
  • Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
  • Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
  • Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired.
Course: Appetizer
Keyword: dip, healthy