Hot Goat Blast Recipe
Goat cheese dip, baked in a cast iron, topped with charred corn, garlic Roma's, Feta, chili espice, & cilantro. Drizzled with Rojas-Verde sauces, with tortilla chips.
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Ingredients
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Cheese Dip
Toppings
Sauces
Serving
Method
Preparation of Cheese Dip
- 1
Mix the Cheese
In a medium bowl, combine the goat cheese and cream cheese. Use a fork or a hand mixer to blend until smooth and creamy.
- 2
Add Garlic and Spice
Stir in the minced garlic, chili powder, salt, and black pepper. Mix until all ingredients are well incorporated.
- 3
Transfer to Cast Iron Skillet
Preheat your oven to 375°F (190°C). Transfer the cheese mixture into a preheated cast iron skillet, spreading it evenly.
Toppings Preparation
- 4
- 5
Prepare the Tomatoes
Dice the Roma tomatoes and set them aside for topping.
Baking and Assembly
- 6
Bake the Cheese Dip
Place the cast iron skillet in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and lightly golden on top.
- 7
Add Toppings
Remove the skillet from the oven. Top the baked cheese dip with charred corn, diced Roma tomatoes, crumbled feta cheese, and chopped cilantro.
- 8
Drizzle with Sauces
Drizzle the Rojas and Verde sauces over the top of the dip.
Serving
- 9
Serve with Chips
Serve the Hot Goat Blast immediately with tortilla chips for dipping.
