INGREDIENTS
8oz Goat Cheese Log at Room Temp
4oz Full-Fat Cream Cheese at Room Temp
1/2 Cup Shredded Parmesan, Plus more to top
2 Tablespoons Avocado or Olive Oil
Fresh Cracked Pepper
3/4 Cup Grape Tomatoes Chopped
1/2 Tablespoons Italian Seasoning
2 Teaspoons Coconut Aminos
1 Garlic Clove Minced
1/8 Teaspoon Sea Salt
ASSEMBLY
1. Add the goat cheese, cream cheese, parm, cracked pepper and 1 Tablespoon of oil to a food processor. Process until whipped and smooth.
2. Add the cheese mixture to a small casserole dish. Top with extra Parmesan shreds.
3. In a small glass bowl combine tomatoes, seasoning, coconut aminos, garlic, 1 Tablespoon of oil, and sea salt. Mix until fully combined. Set aside.
4. Bake the cheese dip for 20 minutes. At the 15 minute mark, place the bowl of tomatoes (keeping them separate from the cheese dip) in the oven and bake for the remaining 5 minutes.
5. When the cheese and tomatoes are done baking, top the dip with the tomatoes (eliminating some of the extra fluid from the tomatoes).
6. Serve!
7. We served this with celery and leftover tortillas from @gnomgnom._ that we drizzled with AVO and sea salt. Baked the tortilla chips at 400 for a few minutes until they turned golden brown.
