8 oz goat cheese, crumbled
8 oz chopped green chiles
2 Tbsp toasted pepitas (see Tips)
½ tsp ground chipotle pepper, or to taste
1. Preheat oven to 350ºF.
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.
Provided by: EatingWell
Per Single Serving / Serves 24 Total
- Calories 53 5%
- Calories from fat 27 3%
- Total Fat 3gm 3%
- Sodium 78mg
- Total Carbohydrates 1gm
- Protein 4gm
- Cholesterol 10mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.