1 package (8 ounce) cream cheese, softened
4 ounces plain goat cheese, softened
cup 1⁄4 grated Parmesan cheese
2 tablespoons sundried tomato paste
2 tablespoons olive oil, divided
2 teaspoons garlic powder
2 teaspoons onion powder
10 grape tomatoes, halved
cup 1⁄2 stuffed or plain green olives, pitted and sliced
1 clove garlic, thinly sliced
Freshly ground black pepper
Mini Cast Iron skillet
Preheat the oven to 400°F.
In a medium bowl, combine the cream cheese, goat cheese, and Parmesan cheese.
Add 1 tablespoon of the olive oil and the sundried tomato paste, garlic powder and onion powder to the cheese mixture; stir until creamy.
Smooth the dip into a baking dish and top with the tomatoes, olives, garlic, the remaining olive oil, and salt and pepper.
Bake for 15 to 20 minutes, or until the tomatoes are wilted and the top is lightly browned. Serve immediately.