Pati Jinich chipotle goat cheese spread


Chipotle Goat Cheese Spread

Chipotle Goat Cheese Spread

Dip de Queso de Cabra con Chipotle

Recipe Yield

1 generous cup

Cooking time

20 minutes

Rate this recipe

5 from 8 votes


  • 1 tablespoon olive oil
  • 1/3 cup white onion thinly sliced
  • 1/4 cup walnuts
  • 2 tablespoons sundried tomatoes packed in oil coarsely chopped
  • 6 ounces goat cheese
  • 2 tablespoons chipotle chiles in adobo chopped
  • 1/2 teaspoon kosher or coarse sea salt
  • Freshly ground black pepper to taste

To Prepare

  • In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor.
  • Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the chipotle chiles, sundried tomatoes, goat cheese, salt, and freshly ground black pepper to taste. Process until smooth. Use immediately or store covered in the refrigerator.


41comments inChipotle Goat Cheese Spread

  1. Kari

    Apr 24

    This spread was so awesome. I loved it on the BLT and I also added it into my potatoes for potatoes tacos and it was also great…..

    1. Pati Jinich

      Jun 06

      Those are two delicious ideas Kari, yay!

  2. Lisa T

    Apr 24

    Very good and versatile! I used it with pasta, added some of the starchy water and topped with broccoli and grilled chicken. Delish.

    1. Pati Jinich

      Jun 06

      Sounds delish indeed, thanks for sharing Lisa!

  3. Joan Pearson

    Nov 01

    Pati! My partner and I are Canadians who spend 6 months a year in the SW States and cannot wait to return to Nevada and Arizona where we can watch your series: just now watched a 2017 episode with this fabulous spread and cannot wait to try it.
    Thank you for introducing me to Mexican food – and your fabulous show 🥰

    1. Pati Jinich

      Nov 02

      Thanks to you for following Joan! At the end of this month the new season of the show (and previous ones from 3 to 10) will be available in Amazon Prime. Un abrazo.

  4. Jaye Be

    Nov 06

    We have a new question in our house: “How would Patti make this?”

    Thank you so much for all the inspiration and new dishes you have introduced for us. Life is more delicious because of your recipes!

    1. Pati Jinich

      Jan 03

      Awwww, Jaye! Thanks so much!!! Hugs to all.

  5. Anonymous

    Feb 21

    This recipe sounds good and will make it today. I watch you every Saturday at 1:30 pm my time in Las Vegas,NV without fail. I am a better cook with many recipes from you

    1. Pati Jinich

      Mar 07

      Thanks so much for tuning in, yay! Please let me know how did you like the spread 😉

  6. Gilbert Muñoz

    Jan 29

    This looks like it a good substitute for hummus and a good one. Gracias!

    Do you have recipes for guisado de res and menudo?

    1. Pati Jinich

      Jan 31

      My pleasure Gilbert! I do not have a tested recipe for Menudo but I’m on it. And I have this recipe for a flank steak guisado that you may like 🙂

  7. Lisa

    Mar 16

    This is DELICIOUS!!!!! My 8 year old son and I are devouring it! If it lasts until tomorrow I’m going to make that amazing BLT sandwich.

    1. Pati Jinich

      Mar 18

      So glad you guys liked it! Yay, it would be perfect for a BLT, great idea Lisa!

  8. Laura

    Feb 16

    Oh my stars – this is better than I ever expected! Even my husband who is not a very adventurous eater (I’m working on him though ;)) said this was absolutely delicious. I’ve been on a Pati recipe binge in my kitchen and he even said “thank you Pati!” as he scarfed it down. I made the BLT you suggested in ur season 6 episode. I’m glad I doubled the recipe.

    I’m so happy to have found you <3 my 3 year old even watches you with me and is always asking questions about ur cooking. I love introducing her to new & different foods and watching her enjoy it all come together. God bless you and ur family!

    1. Pati

      Feb 18

      Aww give your 3-year old a big hug from me, Laura!

      1. Laura

        Feb 20

        I will! Ay y muchas gracias!! Te encantamos tanto <3 I hope I said that right

  9. Donna

    Dec 28

    Hi Pati, My Husband and I Love your recipes. We have so much fun cooking them together. We want to try this spread but, we are not partial to goat cheese. Is there another cheese that you could recommend. Thank you so much.

    1. Pati

      Jan 04

      Thank you Donna. You can use feta, cream cheese or mascarpone also. Say hi to your husband!

  10. Heather Cole

    Apr 05

    Hi Pati, I recently “discovered” your show and absolutely love it! I can’t wait to try this recipe on your BLT. I was able to find Chipotles in Adobo Sauce easy enough.

    However, when it comes to the Sundried Tomatoes in Oil thus far I’ve only found: Sundried Tomatoes in a Plastic bag OR Sundried Tomatoes in Oil with Italian Herbs. I was wondering if you had any suggestions?

    1. Pati

      Apr 06

      I’m so glad you discovered the show, Heather! You can use the dried ones if you can’t find them in oil. You can re-hydrate them in a bit of warm water, so that they are easier to blend into the spread.

  11. Janet Otton

    Mar 14

    Patient, you are such a joy to watch. I am new to seeing your show on tv. I am going to make the goat cheese spread tonight and try it on a burger. What do you think of that idea? I’m thinking it will be like having a pimento cheese burger in the south.
    Best regards. Janet

    1. Pati

      Mar 15

      Sounds super yum!

  12. Jennifer

    Feb 17

    Love your show. I just made this dip and it tasted even better than I thought!! I bought all the fixings for a blt tomorrow, I am definitely looking forward to it. But it tastes great on its own and with yellow and orange bell peppers.


    1. Pati

      Feb 19

      Thank YOU Jennifer!

  13. Amy

    Feb 15

    Hi Pati! Always love watching you! Would I be able to make this in advance? Wanted to make Thursday night and use Saturday. Thanks!

    1. Pati

      Feb 16

      Yes, it can be made a few days in advance, and kept tightly sealed in the fridge.

  14. R. Scott Thomas

    Jan 14

    Hey Pati,
    I have tried several of your recipes.
    Never a disappointment.
    Love the show. It is fun seeing your family.
    Keep up the great show.

    1. Pati

      Jan 15

      Thank you so much Scott!!

  15. Renee

    Jan 13

    This sounds delicious! I am allergic to walnuts however, would almonds be ok to substitute? Thank you! 🙂

    1. Pati

      Jan 15

      Absolutely or you can leave the nuts out if you have an allergy.

  16. 2cairnterriers

    Dec 23

    made this today to bring to a christmas eve gathering. i added a pinch of sugar and a squeeze of fresh lemon juice–i felt like it was *missing* something. i need it to stand alone with crackers, etc, so i wanted it to have a bit more pizzaz; as a spread on a sandwich, where it’s in the background, it’s perfect as is! thank you! ideal for my family–many “high maintenance” ppl w/dietary restrictions! :/

    1. Pati

      Dec 26

      I’m so glad you made it your own and added some pizzaz!

  17. Mike

    Dec 20

    I don’t think the recipe above says when to use the chipotle

    1. Pati

      Dec 22

      Thank you Mike, I added it to the directions! You add it when you add all the other ingredients to the food processor.

  18. Stewart

    Dec 15

    I made this today and it is awesome!!! Thank you so much for the recipe! It was a huge hit!

    1. Pati

      Dec 15


  19. Nancy

    Dec 14

    Hey Patti,
    I have to bring and appetizer/hors d’oeuvre to a party and thought this would be nice and different. Would it work well with crackers and chips type of thing?

    1. Pati

      Dec 14


  20. Reg

    Dec 06

    Hey Pati…when do I add the chipotles? Doesnt show in your directions..

    1. Pati

      Dec 22

      Fixed 🙂

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