Dip Horneado de Queso de Cabra con Tomates Asados al Balsámico

Ingredientes

• 9 oz. Mission Organics® Blue Corn Tortilla Chips
• 16 oz. Cream Cheese
• 8 oz. Goat Cheese
• 1 Clove (Garlic, Minced)
• 1/4 Cup (Chives – Fresh, Chopped)
• 2 Tbsp. Scallions – Greens (Chopped)
• 1 1/2 Cups (Cherry Tomatoes, Chopped)
• 2 Tbsp. Olive Oil
• 2 Tbsp. Balsamic Vinegar
• Salt and Black Pepper (to Taste)

Preparación

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a baking dish, combine cream cheese and goat cheese. Hint: You can make this easier, by letting the cream cheese and goat cheese sit at room temperature for 30 minutes before cooking.

3. 3

   Mix in garlic, chives, scallions, salt, pepper, and 1 tbsp. olive oil. Stir to combine well.

4. 4

   On a baking sheet, toss the chopped cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Toss to coat.

5. 5

   Bake the dip and the tomatoes in the oven, uncovered, for 10 minutes. When done, the dip will be just slightly browned on top, and the tomatoes will be just starting to blister.

6. 6

   Remove dip and tomatoes from oven.

7. 7

   Spread the tomato mixture on top of the dip.

8. 8

   Serve hot, with tortilla chips for dipping.