Green Chile & Goat Cheese Dip

3 Reviews
From: EatingWell Magazine November/December 2010

This creamy, cheesy dip is spiked with green chiles and smoky chipotle pepper. Be sure to drain the ricotta the day before you want to serve the dip. Serve with tortilla chips or crackers.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 15-ounce container part-skim ricotta cheese, drained (see Tips)
  • 8 ounces goat cheese, crumbled
  • 2 4-ounce cans chopped green chiles
  • 2 tablespoons toasted pepitas (see Tips)
  • 1/4-1/2 teaspoon ground chipotle pepper, or to taste

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350F.
  2. Coat a glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl. Drain chiles in a colander or sieve, pressing to remove as much liquid as possible. Stir into the cheese mixture. Spread evenly in the prepared pan. Sprinkle with pepitas and chipotle.
  3. Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.
  • Tips: To drain ricotta, spoon into a sieve lined with a double layer of cheesecloth or a large coffee filter. Place over a bowl and drain in the refrigerator for 24 hours.
  • Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. Find them in the bulk-foods section of natural-foods markets, Mexican grocers or at melissas.com. To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 52 calories; 3 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 4 g protein; 6 mcg folate; 10 mg cholesterol; 0 g sugars; 0 g added sugars; 189 IU vitamin A; 2 mg vitamin C; 64 mg calcium; 0 mg iron; 83 mg sodium; 35 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 high fat meat

Reviews 3

October 03, 2011
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By: Jessica Icard
light and yummy! This was awesome! I made it when my in-laws came to dinner, and there was none left...and they aren't fans of "spicy" or "hot" food. There was just enough kick with the chiles, and smoothed and balanced out by the cheeses. I do agree with a previous poster, though, that it does need a little bit of salt, which the chips can somewhat provide. I did not salt the dish itself, but let people salt their dip on their chip if they wanted. I don't think anyone did though. I will definitely make this again! Big hit.
January 05, 2011
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By: caitlinvail
Bland I thought this tasted pretty bland, and I even cut the amount of ricotta in half. If you want to try it, I recommend at least doubling, if not tripling, the amount of green chilis.
December 06, 2010
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By: EatingWell User
I thought this was delicious, easy and healthy! I took it to a party and everyone gobbled it up. The only thing I changed was that I added some salt to the cheese mixture. I thought it was a bit bland without it. I also loaded the top with pepitas...a lot more than 2 Tbsp.