Low-Carb, Keto, Gluten-Free Spicy Tomato & Goat Cheese Dip Recipe

Low-Carb, Keto, Gluten-Free Spicy Tomato & Goat Cheese Dip

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1 small Vidalia onion, diced fine
1 1/2 tablespoons olive oil
2 large garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper
1/4 teaspoon dried Italian seasoning
1 (15 oz.) can small diced organic tomatoes
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup fresh basil leaves torn
2 logs (4 oz each) softened goat cheese
1 (8 oz.) package softened cream cheese
Assorted vegetables for dipping such as pepper slices, asparagus, carrots, broccoli and cauliflower

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Preheat oven to 350°.
Sauté onion in hot oil in a large saucepan over medium-high heat 5 minutes or until tender.
Stir in garlic and next 4 ingredients and cook, stirring constantly for 1-2 minutes.
Stir in diced and sun-dried tomatoes. Reduce heat to medium-low and simmer, stirring occasionally, 10 minutes or until very thick.
Remove from heat, and stir in basil and salt and pepper to taste.
Stir together goat cheese and cream cheese until well blended. Spread into a lightly greased 9-inch shallow ovenproof dish. Top with tomato mixture.
Bake at 350° for 15 to 18 minutes, or until thoroughly heated. Serve with assorted vegetables.