Skip to main content

Baked Tomato and Chèvre Dip

This tomato and chèvre dip recipe is so simple, it borders on ridiculous. Mix, bake, serve, and enjoy the immune-boosting properties (courtesy of Oregano and Basil oils) just as much as the savory taste.


Yields: 4 servings

1 garlic clove, minced

3 tablespoons olive oil

2 cups cherry tomatoes, halved

Sea salt and freshly ground black pepper

8–10 ounces goat cheese

2 drops Oregano oil

2 drops Basil oil

Fresh oregano and basil

Bread of choice

Cooking Instructions

Preheat oven to 350°F.

Combine minced garlic, olive oil, halved tomatoes, and salt and pepper to taste.

Arrange mixture around the cheese in a medium baking dish and bake for 10–15 minutes (or until soft).

After removing the baking dish from the oven, extract 1 tablespoon of oil from the dish and mix with Oregano and Basil oils. Pour over cheese and tomatoes.

Garnish dish with fresh oregano and basil, and serve with bread.