Ingredients
1
tablespoon olive oil
1
small onion, finely chopped (1/3 cup)
2
cloves garlic, finely chopped
2
tablespoons tomato paste
1/4
teaspoon crushed red pepper flakes
Dash sugar
1
can (14.5 oz) petite diced tomatoes, undrained
1/4
cup chopped sun-dried tomatoes in oil
1/4
cup torn fresh basil leaves
Salt and pepper to taste
2
logs (4 oz each) goat cheese, softened
1
package (8 oz) cream cheese, softened
Assorted cut vegetables and bread cubes, if desired
Preparation
Heat oven to 350°F. Spray 9-inch quiche dish, glass pie plate or other shallow baking dish with cooking spray.
In 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Stir in garlic, tomato paste, pepper flakes and sugar. Cook 1 minute, stirring constantly. Stir in diced and sun-dried tomatoes. Reduce heat to medium-low. Simmer 10 minutes, stirring occasionally, until very thick. Remove from heat; stir in basil, salt and pepper.
In medium bowl, stir together goat cheese and cream cheese until well blended. Spread in quiche dish. Top with tomato mixture.
Bake uncovered 15 to 18 minutes or until thoroughly heated. Serve dip warm with vegetables and bread cubes.
