Baked Goat Cheese Dip with Salsa, Jalapeno, and Cilantro

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   Preheat oven to 350 degrees F.

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   2.

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   In a bowl, mix together the softened goat cheese and cream cheese until combined.

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   Spread the mixture on the bottom of a pie plate (or other small baking dish), leaving a ring of empty space around the edge (about 2 inches wide).

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   3.

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   Pour the salsa in the ring of empty space around the goat cheese mixture.

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   Add the chopped cherry tomatoes and diced jalapenos (if desired) on top.

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   4.

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    Place in the oven and bake until heated through; about 15 minutes.

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    5.

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    When dip is removed from the oven, sprinkle the chopped cilantro on top.

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    Serve with tortilla chips for scooping.

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    Honestly, this dip is such a favorite in our household.

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    I love that you can really punch it up if you want: you can make fresh salsa instead of store bought (Pioneer Womans Restaurant Style Salsa is my #1 favorite), and the addition of fresh cherry tomatoes and jalapeno really kick it up a notch.

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    However, using store bought salsa doesnt take away from the recipe, and while the cherry tomatoes/jalapeno are wonderful, they are not 100% necessary.

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    I just like them.

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    Recipe adapted from Salsas that Cook by Rick Bayless, with JeanMarie Brownson and Deann Groen Bayless.

* Per serving · 4 servings · Values may vary.

No additional tips available.