Green Chili Goat Cheese Dip

Green Chili Goat Cheese Dip

You can easily adapt this recipe to your own heat tolerance by using more or less, hotter or milder, peppers in your rendition. The goat cheese gives it an especially great flavor and the sharp cheddar gives it a bit of a bite, while the cream cheese holds it all together and gives it a nice creamy texture. Cooking the peppers makes them much milder than they are when raw, so even using a whole jalapeno, would not make this too hot for the average person. You can also use the peppers raw in this recipe and that is fun too! Simply remove the seeds and stem and finely chop the peppers before adding them to the cheeses. I still like to precook the shallots for this dip, though!This dip is wonderful cold, and I venture to say, even better hot, so you can serve it either way. We also served it as a topping for homemade chicken enchiladas in lieu of sour cream, and that was fantastic!

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