Goat Cheese Dip
Recipe and photo courtesy of Kylie Lato (midwestfoodieblog.com)
- 2 heads garlic
- 20 mL (4 tsp) olive oil, divided
- Kosher salt, to taste
- Cracked pepper, to taste
- 300 g (10.5 oz) Kirkland Signature Goat Cheese, softened
- 125 mL (½ cup) Parmesan cheese, shredded
- 45 mL (3 Tbsp) milk
- 60 mL (¼ cup) grape tomatoes
- 10 mL (2 tsp) fresh thyme leaves and sprigs (optional)
- 1 loaf French bread, sliced, or crostini or crackers
Heat oven to 205 C (400 F). Slice the top off each head of garlic. Drizzle cut sides with 5 mL (1 tsp) olive oil, then season with salt and pepper. Place garlic heads cut side down on a small baking sheet. Roast for 30 minutes; remove and cool.
Reduce heat to 180 C (350 F). Lightly oil a small broiler-safe baking dish with 5 mL (1 tsp) olive oil. Place goat cheese, Parmesan and milk in a medium bowl, then squeeze the garlic cloves into the bowl. Stir to combine all ingredients and season with salt and pepper.
Spread the mixture evenly into the baking dish. Top with tomatoes, then drizzle on 5 mL (1 tsp) olive oil and season with salt and pepper. Bake 20 minutes, then broil 1 to 2 minutes to brown the top. Garnish with a drizzle of 5 mL (1 tsp) olive oil and fresh thyme, if desired. Serve warm with French bread, crostini or crackers. Makes 8 servings.
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