This is a dip inspired by my favorite pizza at Pagliacci pizza in the Seattle area- I recently went back for a slice and realised what I really loved were the flavors of the toppings together, and I could make it at home as a dip! So here's my creation...you can use it as a veggie dip, a topping or filling for chicken or serve with plain pita chips if you are allowing more carbs/further along or have guests/party.

3 heads roasted garlic (yep- heads, not cloves) . Roast yourself with extras for other recipes or buy pre roasted in the supermarket deli section- usually by bulk olives/antipasti. 25-30 cloves should do it if you go that route.

10 ounce log goat cheese (costco great)

1 1/2 TBSP extra virgin olive oil

3/4 cup quartered or roughly chopped pitted kalamata olives

1 1/2 large tomatoes, seeded and chopped

Preheat oven to 350 degrees F. Mix goat cheese, olives, olive oil & roasted garlic (squeeze out garlic from cloves if you roasted them yourself) together in a medium bowl. Place in oven safe dish with lid or top with foil. Bake for 30 minutes and top with fresh chopped tomatoes. Enjoy the flavor explosion in your mouth!

You can also serve this cold without baking, and it's almost as yummy. You can also tweak this by adding sautéed mushrooms, artichoke hearts, capers, leaks, etc- anything Mediterranean! I prefer the original combo- tangy, garlicky, cold, hot, crunch..all together. Yummy. Enjoy and let me know how it turns out for you! My Fitness pal is great for calorie breakdowns- depends on how many servings you want out of it.

This looks outstanding. It has all of my favorite things!

Yummy!