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Jalapeno Goat Cheese

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jalapeno goat cheese is fabulous on crackers or pita chips

Jalapeno Goat Cheese is a super simple but unusual cheese spread is an easy appetizer that will have you coming back for more…and more!  

Jalapeno Goat Cheese spread

We discovered this amazing jalapeno goat cheese spread, or dip, at our favorite Middle Eastern stand at the farmers market.

The guy sells a dizzying array of yogurts, dips, salads and spreads.  It’s like a colorful mosaic of little plastic tubs set in a long bed of ice, with piles of fluffy pita bread on either side.  We’ve been going there for the makings of easy summer dinners forever.  He’s a pretty good salesman, too, because before we can say anything he’s pushing tiny little tasting spoons toward us at lightning speed, offering up tastes of everything he’s got.  He sells it all 3 for $10, so we’re always trying new things.

One taste of this and I was hooked.  I kept the plastic lid after we polished off our first tub because it had the ingredients listed on it…goat cheese, jalapeno, and olive oil.  That’s it!  You’ll have to trust me on this one…it’s incredible.

Middle Eastern Jalapeno Goat Cheese

I don’t know about you, but I treasure easy little recipes like this — 3-ingredient wonders that pack a big punch.

I can pretty much guarantee that family and friends haven’t had this before, and they’ll love it.  Serve it with crackers or pita chips as an appetizer, but we also use it as part of a cheese-plate-y type dinner, it pairs really well with hummus, tabbouleh, almonds, olives, etc.  It takes 2 seconds to make, and really jazzes things up.

making jalapeno goat cheese

Note:  I found farmer’s goat cheese at a grocery store that specializes in International foods.  Farmer’s cheese is firm, dry, and crumbly.  It’s like the Mexican queso blanco or a fresh feta.   You can definitely experiment with different types of cheese for this spread.  If you use a creamier goat cheese, you will end up with more of a spread than a dip.  While I didn’t try that, I know it would be good.  The queso blanco or fresh feta would be good substitutes, too.

a delicious and healthy jalapeno goat cheese spread

That’s it, just a few simple things combined to make something utterly wonderful.

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3.5 from 12 votes

Jalapeno Goat Cheese

Jalapeno Goat Cheese is a super simple but unusual cheese spread is an easy appetizer that will have you coming back for more...and more!  
Course Appetizer
Cuisine American


  • 4 ounces farmer's goat cheese
  • 1 jalapeno
  • extra virgin olive oil I used O Meyer Lemon Olive Oil


  • salt
  • lemon juice


  • Cut the stem off the pepper and slice in big chunks. Put them in the bowl of a small capacity food processor and process until finely minced.
  • Add the cheese and pulse several more times until the cheese is broken up into a fine crumble and everything is well combined.
  • Pulse in enough olive oil to loosen the mixture and give it a spreadable consistency, I started with 2 tablespoons.
  • Taste and add a little salt or lemon juice if desired.
  • Keep refrigerated until ready to eat, and serve with crackers or pita chips.

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    Leave a Reply

  • Reply
    June 5, 2015 at 11:34 am

    5 stars
    I’m growing some salsa peppers this summer and this would be a delicious way to use them, Sue! So bright and delicious! Love the heat too 🙂

    • Reply
      November 8, 2018 at 5:02 pm

      It would be fun to experiment with different peppers, how about habanero 😉

  • Reply
    Maureen | Orgasmic Chef
    June 4, 2015 at 3:14 pm

    We often have dip nights with an array of chopped veggies, dips crackers and cheese. I’ve not tried anything that sounds as good as this though. I think this will be on our next grazing meal.

    • Reply
      June 4, 2015 at 3:21 pm

      Grazing meal, that’s the perfect way to describe it – we love to eat that way!

  • Reply
    June 4, 2015 at 1:54 pm

    Do you leave the seeds in the jalapeno? This looks like a wonderful recipe!

    • Reply
      June 4, 2015 at 2:03 pm

      I do leave them in, Amy. You can scrape them out if you like things less spicy. But I have to say I’m finding that jalapenos are not as hot as they used to be, I have no idea why. And peppers can vary in heat, from one to the next. But definitely take the seeds and veins out if you don’t love things hot.

      • Reply
        June 4, 2015 at 2:09 pm

        I do love things hot but I am always a little afraid I will ruin a recipe with “too much” hot.

        Thanks for all of your wonderful recipes. I have tried several of them with great success.

        • Reply
          June 4, 2015 at 3:23 pm


  • Reply
    June 4, 2015 at 1:38 pm

    I will give this a try. May I ask what those crackers are? They look perfect for this.
    Thank you for such great recipes!

  • Reply
    Laura (Tutti Dolci)
    June 4, 2015 at 1:24 pm

    I just got a new food processor and have been using it for everything – this cheese has to be my next project, I love the jalapeños!

    • Reply
      June 4, 2015 at 1:35 pm

      I am so in love with my little food processor, I use it almost every day!

  • Reply
    Lisa @ Sprinkle with Love
    June 4, 2015 at 12:15 pm

    Definitely making this – thanks for the recipe!

  • Reply
    Tricia @ Saving room for dessert
    June 4, 2015 at 11:38 am

    Wow – it does look utterly wonderful and the photos are fantastic! Those crackers look pretty great too. I love this! You must have a wonderful farmers market. So smart to make it yourself!

    • Reply
      June 4, 2015 at 12:09 pm

      We have so many farmer’s markets, Tricia – we’re spoiled! This one sets up once a week in the evenings outside our mall, how smart is that?

  • Reply
    Patty from Chili Pepper Madness
    June 4, 2015 at 11:30 am

    Jalapenos AND Goat Cheese?!?!?! My two very favorite things. OMG, can’t wait to make this!

    • Reply
      June 4, 2015 at 11:45 am

      Let me know what you think, I see from your name we are kindred spirits!

  • Reply
    June 4, 2015 at 10:35 am

    Sue, you had me with goat cheese but to combine with Jalapeno, POP. Can’t wait to try this.

  • Reply
    [email protected]+This+is+How+I+Cook
    June 4, 2015 at 10:20 am

    So good, Sue! I love jalapenos and this would be a perfectly healthy spread to serve with my favorite cocktail!

  • Reply
    June 4, 2015 at 10:07 am

    Ooh this looks gorgeous! I love the combination of heat and creaminess.

  • Reply
    Toni | BoulderLocavore
    June 4, 2015 at 9:51 am

    I have never met a jalapeno recipe I did not like and can imaging the fantastic combination of the tang and spice. How simple to make too Sue. So glad you whipped it up so we can make it at home.

  • Reply
    Jennifer @ Seasons and Suppers
    June 4, 2015 at 8:52 am

    Beautiful and you had me at goat cheese 🙂 I have never tried the jalapeno goat cheese combination though, so I’m anxious to try this. I have both in the fridge right now!

    • Reply
      June 4, 2015 at 8:59 am

      I’ve been on a HUGE jalapeno kick lately, I seem to be putting them in everything 🙂