Goat Cheese Dip
Though often considered as one of the more simple cheeses, goat cheese is scaling the popularity charts in American homes. In fact, it is being included in many favorite dishes, including pizza, ravioli, sauces and appetizers. The flavor of fresh goat cheese also works well to bring out the subtleties of many wines. More people are discovering the delights of goat cheese and thus the demand for it is ever-increasing. A staple of the Mediterranean diet, goat cheese is available in a variety of flavors, from mild and creamy to pungent and crumbly. Goat cheese is sold fresh, aged or marinated in olive oil or red wine. One can also buy it coated in herbs, black pepper and even chocolate. The distinct flavor of goat cheese adds a tang to many a recipes. Here are some great goat cheese dip recipes that exploit the virtues of this cheese.
Baked Goat Cheese Dip
Ingredients
- 1 cup Roasted Jalapeo-Tomato Salsa
- cup pine nuts or coarsely chopped walnuts or pecans
- 1 (3-ounce) package cream cheese, softened
- 1 (4 ounce) log goat cheese
- 1 tbsp chopped fresh cilantro, for garnish
Preheat the oven to 350F. Place the nuts on a baking sheet in a single layer and toast them in the oven until lightly browned. If you use pine nuts they will get done faster as compared to walnuts or pecans. They should get done in about 7 or 8 minutes, but turn them in between so they get evenly browned on all sides. Transfer to a medium bowl and stir in both the cheeses. Transfer it to the center of a baking dish and pat it into a disk with a 5'' diameter. Spread the salsa over and around the cheese. Put the cheese back in the oven and bake for another 10 to 15 minutes. Garnish with cilantro and serve as a dip or a spread.
Roasted Red Pepper Goat Cheese Dip
Ingredients
- 1 large red pepper
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 4 ounces creamy goat cheese
- 1 pint cherry tomatoes, cleaned
- cup sour cream
- 1 bunch asparagus, steamed until al dente
- 1 tbsp lemon juice
- 1 cup button mushrooms, cleaned and cut in half
- Salt
- 1 cup baby carrots
- Pepper
- cup fresh oregano, chopped
Heat oven to 400F. Lay out the peppers on a baking sheet and roast for 20 minutes. Keep turning them while they bake and stop when the skin is charred and blistered. Transfer the peppers to a bowl, cover the bowl and allow it to sit for 20 minutes. Once they have cooled, peel the peppers and then take off the stems and seeds. Transfer them to a food processor and blend until smooth. Add in the garlic, goat cheese, lemon juice and sour cream to the food processor and spin some more. Add salt and pepper to taste. Transfer the mixture to a bowl and stir in the oregano. Chill until ready to use. You can serve this dip with bagel chips, but we recommend vegetables such as carrots and cucumber instead.
Mexican Dip
Ingredients
- 1 pounds shelled edamame
- 1 tbsp chopped oregano
- 1 cup sour cream
- 2 tsp kosher salt
- 5 ounces fresh goat cheese, crumbled
- cup fresh lemon juice
- 3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
- 1 small garlic clove, chopped
Fill a medium pot of with water and salt and bring to a boil. Add the edamame and simmer for about 8 minutes until tender. Take it off the heat, drain away the water and transfer to a food processor. One by one add in sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt. Blend until smooth. Stop, deposit the paste stuck to the sides of the processor I the center and give it another spin. Transfer the dip to a glass bowl and mix in the oregano. Cover the bowl with plastic wrap and cool for at least an hour. Serve with pita crisps.
If you were looking for a hot dip recipe, you can either add hot sauce or jalapeo peppers to a simple dip recipe. You can serve these dips with vegetables, crackers, crudits, bread sticks or bagel chips.
