Chipotle Goat Cheese Spread

Name: Chipotle Goat Cheese Spread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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)

Dip de Queso de Cabra con Chipotle

Recipe Yield

1 generous cup

Cooking time

20 minutes

Rate this recipe

5 from 8 votes

Ingredients

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.

Comments

41comments inChipotle Goat Cheese Spread

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!
  
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!
  
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.
  
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.
  
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
Thanks

1. Pati Jinich
  
  Mar 07
  
  Thanks so much for tuning in, yay! Please let me know how did you like the spread 😉
  
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 🙂 http://patijinich.com/pati_2020/shredded-flank-steak-with-potatoes-in-green-salsa-2/
  
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!
  
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
    
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!
  
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.
  
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!
  
Jennifer

Feb 17

Pati-
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.

Thanks!!

1. Pati
  
  Feb 19
  
  Thank YOU Jennifer!
  
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.
  
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.
Scott

1. Pati
  
  Jan 15
  
  Thank you so much Scott!!
  
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.
  
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!
  
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.
  
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
  
  Yay!
  
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
  
  Absolutely!
  
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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