Whipped Goat Cheese & Sun-Dried Tomato Dip

To make whipped goat cheese and sun-dried tomato dip, blend 8 oz of goat cheese, 4 oz of cream cheese, 3 cloves of garlic, 0.5 tsp of salt, and a splash of olive oil in a food processor until smooth. Spread the mixture in a bowl, then mix 0.5 cup of chopped sun-dried tomatoes with 0.25 cup of olive oil and 2 tbsp of balsamic vinegar. Pour the tomato mixture over the whipped cheese and serve.

Yes, whipped goat cheese and sun-dried tomato dip is gluten-free as it contains no gluten-containing ingredients. It's a great appetizer option for those following a gluten-free diet. Just be sure to serve it with gluten-free dippers like vegetable sticks or gluten-free crackers.

If you're looking for a substitute for goat cheese in the whipped dip, you can use cream cheese or ricotta cheese for a similar creamy texture. For a dairy-free option, consider using a vegan cream cheese alternative or blended silken tofu mixed with nutritional yeast for flavor.

To store leftover whipped goat cheese and sun-dried tomato dip, place it in an airtight container and refrigerate. It should stay fresh for up to 3-5 days. Before serving again, give it a good stir, as the ingredients may separate while stored.

Whipped goat cheese and sun-dried tomato dip pairs wonderfully with a variety of dippers. Consider serving it with toasted baguette slices, pita chips, or fresh vegetable sticks like carrots and cucumbers. It also complements a charcuterie board beautifully, alongside cured meats and olives.