Goat cheese and earthy mushrooms give this rich hot cheese dip a uniquely satisfying flavor. Spoon it hot into warm tortillas, or use it over nachos or as a dip for tortilla chips or veggies. Leftovers are excellent as a filling for omelets.
- 2 teaspoons canola oil
- 1/2 pound mixed mushrooms thinly sliced
- 1/4 teaspoon fine sea salt
- 6 ounces goat cheese crumbled
- 6 ounces shredded Monterey Jack cheese (about 1 3/4 cups)
- 1 1/2 cup sliced baby spinach leaves
- 1/4 medium red onion diced
- 2 chipotles in adobo (from a can) seeded and finely chopped
Preheat the oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and salt and cook, stirring frequently, until mushrooms have released their liquid and are dry and lightly browned, about 10 minutes. Spread mushrooms over the bottom of a small ovenproof casserole or gratin dish. In a large bowl, combine goat cheese, Jack cheese, spinach, onion and chipotles and toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot.
Per serving: based on 1/8 of the recipe, 160 calories (110 from fat), 13g total fat, 7g saturated fat, 25mg cholesterol, 270mg sodium, 4g carbohydrates (1g dietary fiber, 1g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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