Baked Goat Cheese Dip with Salsa, Jalapeno, and Cilantro

1. Preheat oven to 350ºF.

2. In a bowl, mix together the softened goat cheese and cream cheese until combined. Spread the mixture on the bottom of a pie plate (or other small baking dish), leaving a ring of empty space around the edge (about 2 inches wide).

3. Pour the salsa in the ring of empty space around the goat cheese mixture. Add the chopped cherry tomatoes and diced jalapenos (if desired) on top.

4. Place in the oven and bake until heated through; about 15 minutes.

5. When dip is removed from the oven, sprinkle the chopped cilantro on top. Serve with tortilla chips for scooping.

Honestly, this dip is such a favorite in our household. I love that you can really punch it up if you want: you can make fresh salsa instead of store bought (Pioneer Woman’s Restaurant Style Salsa is my #1 favorite), and the addition of fresh cherry tomatoes and jalapeno really kick it up a notch. However, using store bought salsa doesn’t take away from the recipe, and while the cherry tomatoes/jalapeno are wonderful, they are not 100% necessary. I just like them.

Recipe adapted from Salsas that Cook by Rick Bayless, with JeanMarie Brownson and Deann Groen Bayless.