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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 6 |
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This spread takes a little extra time - you'll want to let it refrigerate to let the flavors blend, but it's well-worth the time! :) Ingredients:
1/4 cup pine nuts |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 green onion |
2 cloves garlic, peeled |
1 tablespoon fresh cilantro, chopped |
1 pickled jalapeno pepper, chopped (or less, to taste) |
4 ounces cream cheese, softened |
2 ounces plain goat cheese |
1/4 cup sour cream or 1/4 cup plain yogurt |
1 tablespoon lime juice |
Directions:
1. Preheat oven to 350F degrees.
2. Using a metal pie plate, place the pine nuts, chili powder, and cumin in the center of the plate.
3. Bake in preheated oven for about 6 minutes or until spices are fragrant and begin to darken (careful not to burn!); let cool completely.
4. Place the green onion, garlic, and cilantro in a food processor and whir until chopped.
5. Add the jalapeno and the nut/spice mixture and whir until nuts are chopped.
6. Add the cream cheese, goat cheese, sour cream or yogurt, and lime juice and whir until blended.
7. Place in covered container and refrigerate for at least 8 hours, but the longer you can leave it before serving the better- 24 hours is preferred.
8. Scrape spread into a serving bowl and serve with raw veggies (celery, cauliflower, broccoli, endive, carrot, etc).
9. Makes about 1 cup.
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