Ingredients
8 oz (225 g) goat cheese, softened to room temperature
4 oz (115 g) cream cheese, softened
1 cup shredded mozzarella cheese
½ cup plain full-fat Greek yogurt
2 garlic cloves, grated or finely minced
1 cup tomato bruschetta (homemade or good-quality jarred)
1–2 Tbsp balsamic glaze
2–3 Tbsp chopped fresh basil leaves
Crostini, pita chips, or crackers, for serving
Instructions
-
Preheat the oven to 400°F (200°C).
Lightly grease a 1-quart baking dish or an oven-safe skillet. -
Make the cheese base.
In a large mixing bowl, combine the goat cheese, cream cheese, mozzarella, Greek yogurt, and garlic.
Stir until well blended and smooth. -
Bake the dip.
Spread the cheese mixture evenly in the prepared dish.
Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly golden. -
Add the topping.
Remove from the oven and spoon the tomato bruschetta evenly over the hot cheese layer.
Drizzle with balsamic glaze and sprinkle with fresh basil. -
Serve warm with crostini, pita chips, or your favorite crackers.
Enjoy the creamy, tangy, and slightly sweet flavors in every bite!
Notes
- Make Ahead: Mix the cheese layer up to 1 day ahead and store it covered in the refrigerator. Let it come to room temperature for 1 hour before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 1 week.
- Reheating: Warm single portions in the microwave or reheat in the oven at 350°F (175°C) until heated through.
- Leftover Idea: Use leftover dip as a sandwich or wrap spread—it pairs perfectly with roasted vegetables, deli turkey, or even scrambled eggs for breakfast.
- Prep Time: 15 min
- Cook Time: 25 min