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INGREDIENTS
8oz Goat Cheese Log at Room Temp
4oz Full-Fat Cream Cheese at Room Temp
1\/2 Cup Grated Parmesan, Plus 1 Tablespoon
1 Tablespoon Extra Virgin Olive Oil
1 1\/2 Cup Grape Tomatoes Chopped
1 Tablespoon Italian Seasoning
1 Tablespoon Coconut Aminos
1\/2 Teaspoon Garlic Powder
1\/4 Teaspoon Himalayan Pink Sea Salt
ASSEMBLY
1. Add the goat cheese, cream cheese, 1\/2 cup of parmesan, and oil to a food processor. Process until whipped and smooth.
2. Add the cheese mixture to a small casserole dish.
3. In a small glass bowl combine tomatoes, Italian seasoning, coconut aminos, garlic powder, and sea salt. Mix until fully combined. Set aside.
4. Bake the cheese dip at 375 for 15 minutes. At the 15 minute mark, add the tomato mixture to the top of the dip and bake for the remaining 5 minutes.
5. We serve this with sourdough baked with butter and garlic, crackers, and veggies.
6. Serve and ENJOY!<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS 8oz Goat Cheese Log at Room Temp4oz Full-Fat Cream Cheese at Room Temp 1\/2 Cup Grated Parmesan, Plus 1 Tablespoon1 Tablespoon Extra Virgin Olive Oil1 1\/2 Cup Grape Tomatoes Chopped1 Tablespoon Italian Seasoning1 Tablespoon Coconut Aminos1\/2 Teaspoon Garlic Powder1\/4 Teaspoon Himalayan Pink Sea Salt ASSEMBLY 1. Add<\/p>\n