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Photo for - Jalapeño and Bacon Goat Cheese Baked Dip

Jalapeño and Bacon Goat Cheese Baked Dip

Did someone say bacon? Jalapeño peppers, cheddar and goat cheese blend with bacon to serve up what will soon be everyone’s new favourite dip.

  • Yields: 12
  • Preparation: 10 minutes

Ingredients

  • 60 oz (1.7Kg) GAY LEA - Hewitt’s Goat Cheese, softened
  • 1 1/2 cups (375mL) IVANHOE shredded Cheddar Cheese
  • 3 pkgs (250g) softened brick cream cheese
  • 3 cups (750mL) bacon bits, real or chopped cooked bacon
  • 1 1/2 (375mL) plum tomatoes, seeded and diced
  • 8 jalapeño peppers, seeded and finely diced
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) pepper
  • ½ cup (75mL) fresh coriander, chopped

Instructions

  1. In a mixer with paddle attachment, cream together all ingredients until well blended.
  2. Make to order by spreading approx. ¾ cup (175 mL) of dip mixture in a greased ovenproof mini casserole dish, mounding slightly in the middle. Microwave for 30 seconds on high power. Place dish under a salamander until cheese is bubbling and golden on top.
  3. Garnish with coriander and serve with crostini, corn chips or a selection of crudités.

Tips:

Photo of - Jalapeño and Bacon Goat Cheese Baked Dip

Ingredients

  • 60 oz (1.7Kg) GAY LEA - Hewitt’s Goat Cheese, softened
  • 1 1/2 cups (375mL) IVANHOE shredded Cheddar Cheese
  • 3 pkgs (250g) softened brick cream cheese
  • 3 cups (750mL) bacon bits, real or chopped cooked bacon
  • 1 1/2 (375mL) plum tomatoes, seeded and diced
  • 8 jalapeño peppers, seeded and finely diced
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) pepper
  • ½ cup (75mL) fresh coriander, chopped

Products Used

GAY LEA - Hewitt’s Goat Cheese Photo of - GAY LEA - Hewitt’s Goat Cheese