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!
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.
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.
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.
That’s it, just a few simple things combined to make something utterly wonderful.
- 4 ounces farmer's goat cheese
- 1 jalapeno
- extra virgin olive oil (I used O Meyer Lemon Olive Oil)
- 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.