I first tried this delicious goat cheese dip at a barbeque at my friend Dan’s house and immediately demanded the recipe. The tangy goat cheese pairs perfectly with the balsamic vinegar, while the honey adds just a hint of sweetness to balance it out. The original recipe didn’t include the sundried tomatoes, but Dan put them in. And it was delicious. I was a little heavy-handed with the vinegar, so the final product came out a little…browner than I’d have liked, but the texture and taste were still great. Serve it with apples, toasted baguette slices, or your favorite chips (I used tortilla!).
Honey Balsamic Goat Cheese Dip with Sundried Tomatoes
Adapted from Taste of Home
1 cup crumbled goat cheese
1/3 cup fat-free mayonnaise
2 tablespoons honey
1 1/2 tablespoons balsamic vinegar
2 tablespoons finely chopped sundried tomatoes