Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

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Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 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)
  1. Heat oven to 350° F.
  2. Drain onions well; pat dry.
  3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
  4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
  5. 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.
  6. 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.

 

 

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