Spicy Sun Dried Tomato Goat Cheese Dip

Today's recipe was inspired by Alison Roman's labneh dip. I had her dip and wanted to create something with goat cheese. It's simple and takes minutes to make. The creamy goat cheese pairs perfectly with the sweet sun dried tomatoes. It's all smothered in a spicy onion-y olive oil mixture. Every time I've served this it's gone in seconds. I recommend it with potato chips, but a warm baguette, crudité or crackers work just fine. 

Time: 10 minutes

Ingredients 

• 10 ounces goat cheese log (not crumbled)
• 1 tablespoon fresh lemon juice
• 8-10 sun dried tomatoes packed in olive oil, drained
• 4 green onions, chopped
• 1/4 cup extra virgin olive oil
• 2 teaspoons crushed red pepper flakes
• flakey sea salt for garnish

Instructions 

• Put goat cheese on the counter to lose some of its chill.
• Slice the green onion thinly and use the whole stalk (green and white part, remove roots). Add the chopped green onion, olive oil and crushed red pepper to a small saucepan. Place on low heat for 5 minutes. Do not allow it to simmer. We want the olive oil warm, not hot. Warming the oil, infuses all the flavors into the olive oil. Remove from heat and cool to room temperature.
• In a food processor, combine the goat cheese, sun dried tomatoes and lemon juice. Process until it forms a smooth consistency. Be sure to scrape down the sides. You can add a tablespoon of water if it's too thick, but keep in mind as goat cheese warms it becomes a smoother consistency. 
• In a shallow bowl (or shallow pie dish), spoon the sun dried tomato goat cheese mixture. Spread out with the back of a spoon and create grooves for the onion mixture.
• Using a slotted spoon, spoon as much or as little of the spicy green onions over the goat cheese mixture. Top with as much of the spicy olive oil as you would prefer. Keep in mind the spicy green onions with oil has a pretty big kick. 
• Garnish with a sprinkle of flakey sea salt.
• Enjoy with fresh bread, potato chips, crackers or crudité.

Recipe Notes: 

If your onion olive oil mixture is hot, it will melt the goat cheese when you pour it over the top. Make sure the onion olive oil mixture is at room temperature. You can double the recipe as well.