You’ve got Charlotte from The Great Fitness Experiment to blame for this one.
Last week she wrote a post that happened to contain the words: ‘a jalapeno goat’s cheese dip that is to die for on mini peppers’
Much like Pavlov’s dog, those words triggered an automatic drool response and I’ve been obsessing over the notion of a spicy goat’s cheese dip ever since.
I finally made it happen (would that all my dreams came true so easily) and it was so good that I almost (almost) stuck my head in there, like a pig in a trough.
Rather than mini peppers, I slathered it on plantain chips but this is a dip that really doesn’t care about the condiments.
They are merely a vehicle for getting it to your face as fast as possible and with as little waste as possible.
I hear there’s some big game coming up this weekend for US readers. Something to do with football. This might be a winning idea for pre-game, during game and post-game snacks.
Jalapeno Goat’s Cheese Dip (makes about 2 cups)
- 1 jalapeno pepper, finely sliced (and de-seeded if your spice tolerance is low)
- 8 oz goat’s cheese, broken into small chunks
- 1 tbsp ricotta
- 1 large garlic clove, minced
- 1/4 cup cheddar, grated
- 1/2 tsp black pepper
- Stir the goat’s cheese into the ricotta.
- Add jalapeno, black pepper and garlic. Mix well. Sprinkle the grated cheddar on top.
- Put under the broiler/grill for ten minutes until the top is a bubbling golden brown.
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