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This dip is quickly becoming my favorite thing.

It’s the perfect (mid-afternoon or late night) snack with chips, it could be a lunch if you use some veggies for dippers, or you could even use it as a topping for pasta and do a spin on lasagna.

It’s an amazing little dip.

Start out with tomatoes (fresh or canned both work), drizzled in olive oil and sprinkled with parsley.

Whip up some ricotta cheese, herbed goat cheese, and more olive oil.

Combine in a baking dish and bake until bubbling. I like to use high broil for the last 5 or so minutes, to really get a golden, bubbly top.

Yum, it’s the best.

What else is it good on? Bagels, zucchini boats, baguettes, baked sweet potatoes….

Don’t you love that one in the middle that like, refused to roast?

Yield: 6 servings

Herbed Cheese Dip with Roasted Tomatoes

Print

Warm ricotta & herbed goat cheese dip topped with roasted cherry tomatoes.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3 Tbsp olive oil
• 1 lb, cherry tomatoes
• 1 cup, whole milk ricotta, drained
• 1 clove garlic, minced
• 1-8oz. log, herbed goat cheese, cut into chunks
• juice of one lemon
• 1/4 tsp salt
• 2 Tablespoons, dried parsley or thyme
• bread or crackers, for serving

Instructions

Heat oven to 350 degreess. Lightly oil a 5-6" square or round baking dish.

In a small bowl, combine 1 Tbsp of oil with the tomatoes, sprinkle with parsley.

In a medium bowl, mix together ricotta, garlic, remaining 2 Tbsp oil, remaining parsley, salt, and lemon juice.

Add goat cheese to ricotta mixture, combine.

Spoon cheese mixture into baking dish, then top with tomatoes. Press tomatoes into the top of the cheese.

Bake, uncovered for about 25 minutes, then set to high broil until cheese is golden on the edges and bubbling on the top.

Serve warm with bread or crackers.

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