Apps, Comida Latina, Recipes, Snacks

Mexican Goat Cheese Dip

February 4, 2016
A whipped goat cheese dip recipe with a homemade, spicy cascabel chile-garlic oil, toasted pine nuts, and fresh orange zest. One of my most popular dips!

Super Bowl!!! It’s happening this Sunday if you werentst aware, and while I’m suspecting there are some people who actually like to watch the hot football action, I’m under the assumption that most of us love Super Bowl Sunday for one reason only: Chowing Down, Baby!

Mexican Goat Cheese Dip Recipe

We’re talking soft pretzels, pizza, great cocktails, and lots and lots of dip—my most favorite of favoritist foods. (Clearly I’ve lost any regard for using words that already exist.)

This Super Bowl I’m pushing the chip + dip bar. It’s a genius idea that I’m sure someone came up with before me, but let’s just pretend I did. You set out cute little sacks of chips and an array of salsas, hummus, guacamole, cheese dip, you get the idea and everyone can pick and choose what they like. Heck, they could even make their own nachos of sorts with all the dip options. Which leads me to believe a nacho bar is also an excellent idea.

Mexican Goat Cheese Dip Recipe

This whipped goat cheese dip is absolutely making an appearance. It is an airy cheese dip (virtually unheard of) beaten into a fluffy mass with cascabel chile-garlic oil and topped with toasted pine nuts and freshly grated orange zest.

Mexican Goat Cheese Dip Recipe

Cascabel chiles are round, bulb-shaped chiles that have the same name fresh or dried. Sometimes called rattle chiles due to their natural maraca-like nature when you shake them, they have a sweet, slightly smoky flavor with moderate heat. Leave the seeds in if you want it to be fairly hot or remove them before cooking if you want the heat to be pretty tolerable. If you can’t find cascabels you can substitute guajillo chiles although those aren’t really hot at all.

Mexican Goat Cheese Dip Recipe

The chiles don’t need to be toasted or soaked or anything they go into the warm oil after being stemmed and chopped (seeds removed if you’d like–see above) with some chopped garlic and then let that steep until the oil becomes a vibrant orange color and your whole house smells like roasted garlic. This oil can also be used for roasting vegetables, drizzling over pasta, or I’m sure a million other uses you’ve already come up with.

Mexican Goat Cheese Dip Recipe

After you’ve made the chile oil there is little left to do but whip it with some softened goat cheese, a bit of salt, and some black pepper.

Mexican Goat Cheese Dip Recipe

Enjoy your weekend Mis Amigos! I’ll be cheering for whoever you want me to.

Oh, and in the meantime, check me out on North Dakota Today making this dip, homemade tortilla chips, and a whole lot more!

Mexican Goat Cheese Dip Recipe


Mexican Goat Cheese Dip Recipe
Prep time
Cook time
Total time
A whipped goat cheese dip recipe with a spicy cascabel chile-garlic oil, toasted pine nuts, and fresh orange zest.
Serves: 6 servings
  • ¼ cup vegetable oil
  • 5 dried cascabel chiles, stemmed, seeded and finely chopped (about ¼ cup chopped)
  • 2 cloves garlic, chopped
  • 8 ounces fresh goat cheese, room temperature
  • 2 tablespoons milk
  • ¼ teaspoon kosher salt
  • a few grinds of freshly ground black pepper
  • 2 tablespoons toasted pine nuts
  • ½ teaspoon freshly grated orange zest
  1. Combine oil, chiles, and garlic in a medium frying pan and place over medium heat. Warm oil until garlic is fragrant and chiles begin to toast a little, about 2 minutes. Remove from heat and let steep 10 minutes.
  2. Combine goat cheese, milk, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Spoon out the chile and garlic pieces from the oil and add to the food processor. Add half of the oil.
  3. Blend on high until fluffy and smooth. Transfer to a serving bowl and drizzle with remaining oil. Sprinkle pine nuts and orange zest over the top and serve with crackers, chips, and veggies.

One More Thing

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  • Adina February 11, 2016 at 4:00 pm

    Sounds absolutely delicious. I suppose I could replace the chilies with a more common kind, there’s no way I’d find those around here, but I would love to make this.

    • Kate Ramos
      Kate Ramos February 11, 2016 at 10:16 pm

      Hi Adina,

      You could use any dried chile, they all have different flavors, but you really can’t go wrong here. Let me know what you use and how it turns out!

  • Beth T. February 11, 2016 at 7:04 pm

    A hit at our Superbowl Party! We used guajillos, which, like you said, weren’t spicy, but were still delicious. The orange zest on top was my favorite part.
    We’ve stirred the leftovers into scrambled eggs all week to make some fabulous breakfasts. The dip that keeps on giving!

    • Kate Ramos
      Kate Ramos February 11, 2016 at 10:15 pm

      Awesome Beth!! We missed you guys this year. Hope you had fun! xoxox

  • Nicole February 17, 2016 at 11:30 pm

    Hola Kate! I followed your lead on making this flavored oil and did my own version with moritas, guajillo, and garlic. Oh my! It is amazing! Just minutes ago, we were using it as a dipping oil for bread. Do you remember how I told you that I made a cascabel chile oil and it wasn’t red? Well, I had followed Hartwood’s method and baked it in the oven for 1.5 hours. You don’t cut the chiles up at all. I honestly like this way better. It’s so much quicker, and I think it produces a more flavorful (and colorful) oil. Love this!

    • Kate Ramos
      Kate Ramos February 18, 2016 at 8:04 pm

      Awesome Nicole! I’m glad you loved it as much as I did. I haven’t made anything out of Hartwood but it is a beautiful book.