This recipe for Candied Jalapeno with Goat Cheese Dip is so easy to make and perfect for fall tail gating and the upcoming holidays.

It’s a little bit sweet and little bit hot and spicy. I don’t like to overdue the heat, so I start with 4 slices of Candied Jalapenos. I’ll add a couple more slices of jalapenos, one at a time, and taste after each addition.

This recipe can easily be doubled and even tripled.

What’s in Candied Jalapeno with Goat Cheese Dip

candied jalapenos
tube of goat cheese
extra virgin olive oil
fresh lemon juice

How to make it

Let goat cheese come to room temperature.
Place candied jalapeno slices in the bowl of a small capacity food processor or blender.
Blend until minced.
Add the goat cheese to the bowl.
Blend until the cheese and jalapenos are well combined.
Add in enough olive oil until cheese mixture is of a spreadable consistency. About 2 Tablespoons works most times.
I like to add about 1 teaspoon of fresh lemon juice as I think it adds a little something to the flavor, but it also tastes delicious without it.
Serve dip at room temperature with crackers of choice.

Other Favorite Dip Recipes

Almost El Azteco Cheese Dip

Lawson’s French Onion Dip

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Candied Jalapeno with Goat Cheese Dip

Author: Anita's Table Talk

Ingredients

4-6 slices candied jalapeno more if you want it hotter
1 4- ounce tube of goat cheese at room temperature
2-3 Tablespoons extra virgin olive oil
1 teaspoon lemon juice or to taste

Instructions

PLACE jalapeno slices in the bowl of a small capacity food processor or blender.
BLEND until minced.
ADD goat cheese to the bowl.
BLEND until the cheese and jalapenos are well combined.
ADD in enough olive oil until cheese mixture is of a spreadable consistency, starting with 2 Tablespoons.
TASTE and ADD lemon juice, about 1 teaspoon.
SERVE at room temperature with crackers of choice.