Spiced Goats Cheese Dip Food

BAKED GOAT CHEESE DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
• Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
• In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS

Steps:

• MAKE THE DIP:.
• In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
• Drain well and transfer to a food processor.
• Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
• Stir in the oregano and transfer the dip to a serving bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
• MAKE THE PEPITAS:.
• Preheat the oven to 375°F.
• On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
• Bake for 7 minutes, until the seeds begin to brown.
• Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
• Serve the dip at room temperature, topped with the spiced pepitas.
• MAKE AHEAD:.
• The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
• The spiced pepitas can be kept in an airtight container for up to 3 days.
• Serve with Pita Crisps.

RED PEPPER, SPINACH AND GOAT CHEESE DIP

Steps:

• Heat oven to 400ºF.
• Heat dressing in large skillet over medium heat. Add onions and peppers; cook, stirring constantly, 5 min. or until crisp-tender.
• Add spinach; cook, stirring frequently, 2 to 3 min. or just until wilted. Stir in pasta sauce; simmer over medium-low heat 5 min., stirring occasionally. Remove skillet from heat.
• Beat cream cheese and goat cheese in bowl with mixer until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Spoon pasta sauce mixture around edge of cream cheese mixture.
• Bake 18 to 20 min. or until dip is heated through.
• Top with basil.