Green Chile & Goat Cheese Dip

The recipe Green Chile & Goat Cheese Dip can be made in roughly 40 minutes. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 449 calories, 33g of protein, and 31g of fat per serving. This recipe serves 3. For $4.06 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a rather pricey hor d'oeuvre. A mixture of part-skim ricotta cheese, goat cheese, ground chipotle chile pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. The Super Bowl will be even more special with this recipe. This recipe is liked by 829 foodies and cooks. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. If you like this recipe, you might also like recipes such as Green Chile & Goat Cheese Southwest Burger, Green-chile Bacon Burgers With Goat Cheese, and Green-Chile Bacon Burgers with Goat Cheese.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 4-ounce cans chopped green chiles

8 ounces goat cheese, crumbled

1/4-1/2 teaspoon ground chipotle pepper, or to taste

1 15-ounce container part-skim ricotta cheese, drained (see Tips)

2 tablespoons toasted pepitas (see Tips)

Equipment:

pie form

bowl

oven

colander

sieve

frying pan

Cooking instruction summary:

Preheat oven to 350F.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.Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.

 

Step by step:


1. Preheat oven to 350F.Coat a glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl.

2. Drain chiles in a colander or sieve, pressing to remove as much liquid as possible. Stir into the cheese mixture.

3. Spread evenly in the prepared pan. Sprinkle with pepitas and chipotle.

4. Bake until the dip is bubbling at the edges, about 30 minutes.

5. Let cool for 5 minutes.


Nutrition Information:

Quickview
448k Calories
32g Protein
30g Total Fat
11g Carbs
16% Health Score
Limit These
Calories
448k
22%

Fat
30g
47%

  Saturated Fat
18g
116%

Carbohydrates
11g
4%

  Sugar
1g
1%

Cholesterol
78mg
26%

Sodium
758mg
33%

Get Enough Of These
Protein
32g
65%

Phosphorus
543mg
54%

Calcium
522mg
52%

Selenium
26µg
38%

Copper
0.69mg
35%

Vitamin B2
0.58mg
34%

Vitamin C
25mg
31%

Vitamin A
1470IU
29%

Zinc
3mg
21%

Iron
3mg
20%

Manganese
0.4mg
20%

Magnesium
76mg
19%

Folate
72µg
18%

Vitamin B6
0.32mg
16%

Vitamin B5
0.97mg
10%

Potassium
339mg
10%

Vitamin B12
0.55µg
9%

Vitamin B1
0.11mg
7%

Fiber
1g
7%

Vitamin B3
1mg
6%

Vitamin E
0.44mg
3%

Vitamin D
0.44µg
3%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

One fast food hamburger may contain meat from 100 different cows.

Food Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

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