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
Candied Jalapeno with Goat Cheese Dip
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.
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