Baked Goat Cheese and Tomato Dip

Today I'm sharing a recipe for a great dip that can be whipped up in no time and is perfect for any party coming your way.  It is baked but would be delicious hot or at room temperature (but not cold.)  I love the tanginess of the goat cheese with the sweetness of the tomatoes (made a little sweeter by the addition of the tiniest pinch of sugar - you'd be amazed what a pinch of sugar will do for tomatoes!)  I served this with cut up veggies and crackers but would gladly eat it with a spoon!  Enjoy!

Baked Goat Cheese and Tomato Dip (adapted from garnishwithlemon.com)

1 T. extra virgin olive oil
1 small onion, diced
2 garlic cloves, minced
2 T. tomato paste
1/4 t. crushed red pepper
1/4 t. sugar
1 (14 1/2 oz.) can petite diced tomatoes
1/4 c. julienned sun dried tomatoes (found in the produce section - not the ones packed in oil)
1/4 c. basil, chopped
1 t. salt
1/2 t. pepper
8 oz. goat cheese at room temperature
8 oz. reduced fat cream cheese at room temperature
Veggies and crackers for serving

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  Add the oil to a medium skillet and heat over medium heat until hot.  Add the onion and saute until tender, about 5 minutes.  Add the garlic, tomato paste, crushed red pepper and sugar and stir for 30 seconds.  Add the diced tomatoes and sun dried tomatoes.  Cook for 1 minute then reduce the heat to medium low and simmer for 10-15 minutes, stirring occasionally (the tomatoes will reduce and thicken.)  Remove from the heat and stir in the basil, salt and pepper.  

Combine the goat cheese and cream cheese in a medium bowl.  Using a hand mixer blend them together until smooth.  Spread the cheese in the prepared baking dish and spread the tomato mixture on top.  Bake for 15-18 minutes or until heated through.  Serve with veggies and crackers.

12 servings (121 calories each serving excluding dippers) according to my calculator on loseit.com