Ingredients
Scale
- 8 oz. goat cheese, softened to room temperature
- 4 oz. cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese
- 1/2 cup plain full-fat Greek yogurt
- 2 grated garlic cloves
- 1 cup homemade or jarred tomato bruschetta (I use DeLallo brand)
- 1 to 2 Tbsp. balsamic glaze
- 2 to 3 Tbsp. chopped fresh basil leaves
- Grilled crostini or pita for serving
Instructions
- Preheat oven to 400ºF.
- In a large bowl, combine the goat cheese, cream cheese, mozzarella, Greek yogurt, and garlic; mix well.
- Transfer to a greased 1-quart baking dish or ovenproof skillet, and spread into an even layer.
- Bake until warmed through and bubbling, about 20 to 25 minutes.
- Spoon bruschetta overtop, and finish with a drizzle of balsamic glaze. Garnish with fresh chopped basil leaves.
Notes
- Make-Ahead: The cheese mixture can be mixed and added to a baking dish up to 1 day ahead. Remove from the refrigerator 1 hour before baking.
- Store: Refrigerate leftover dip in an airtight container for up to 1 week. Enjoy chilled or heat individual portions in the microwave until warm.
- Leftover Ideas: This dip also makes a dynamite sandwich spread. Spread it on your favorite bread stacked with deli meat and veggies, or add it to a morning breakfast sandwich or omelet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American