24 Dip

Chef Linda

Ingredients

4 ounces goat cheese
4 ounces cream cheese
4 ounce can chopped chiles
4 ounces cooked chicken, cubed small
1 teaspoon ground cumin
4 ounces smoky salsa
2 ounces shredded cheddar cheese
1 ounce toasted pinenuts
Serve with:
Tortilla chips
OR crackers

Directions:

Preheat oven to 400 degrees F or grill to hot.

In a medium bowl, combine goat cheese, cream cheese, chiles, chicken and cumin.

In an 8 x 8- inch baking dish or loaf size disposable aluminum pan, shape cheese mixture into a flat mound. Top with salsa and shredded cheddar. Bake for 15 minutes or until cheddar is melted and dip is hot. Top with toasted pinenuts for garnish and serve with crackers or tortilla chips.

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PWS 6