A whipped goat cheese dip recipe with a spicy cascabel chile-garlic oil, toasted pine nuts, and fresh orange zest.
Prep Time:15 mins
Cook Time:5 mins
Total Time:20 mins
Yield:6 servings 1x
1/4 cup vegetable oil
5 dried cascabel chiles, stemmed, seeded and finely chopped (about 1/4 cup chopped)
2 cloves garlic, chopped
8 ounces fresh goat cheese, room temperature
2 tablespoons milk
1/4 teaspoon kosher salt
a few grinds of freshly ground black pepper
2 tablespoons toasted pine nuts
1/2 teaspoon freshly grated orange zest
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.
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.
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.