Sun-dried tomato dip

Nutrition Information

Amount Per Serving
Calories 180
Calories from Fat 126
% Daily Value*
Total Fat 14g
Cholesterol 30mg
Sodium 270mg
Total Carbohydrate 4g
Dietary Fiber <1g
Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

  • 1 jar (16 ounces) Aunt Nellie’s Holland-Style Onions
  • nonstick cooking spray
  • 2 tablespoons chopped oil-packed, sun-dried tomatoes, divided
  • 1 large clove garlic, minced
  • 4 tablespoons sliced fresh basil, divided
  • coarse ground black pepper, to taste
  • 1 tablespoon oil from sun-dried tomatoes or olive oil, divided
  • 1 log (8 ounces) goat cheese
  • 1/2 teaspoon Mediterranean herb seasoning (optional)
  • crackers (optional)
  • flatbread (optional)
  • pita chips (optional)


Heat oven to 350° F.

Drain onions well; pat dry.

Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.

Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.

Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.

Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil.