Ingredients
- 1 15-ounce container part-skim ricotta cheese, drained (see Tips)
- 8 ounces goat cheese, crumbled
- 2 4-ounce cans chopped green chiles
- 2 tablespoons toasted pepitas (see Tips)
- ¼- ½ teaspoon ground chipotle pepper, or to taste
Preparation
- Preheat oven to 350F.
- Coat a glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl. Drain chiles in a colander or sieve, pressing to remove as much liquid as possible. Stir into the cheese mixture. Spread evenly in the prepared pan. Sprinkle with pepitas and chipotle.
- Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.
- Tips: To drain ricotta, spoon into a sieve lined with a double layer of cheesecloth or a large coffee filter. Place over a bowl and drain in the refrigerator for 24 hours.
- Pepitas, olive-green-hulled pumpkin seeds, are commonly used in Mexican cooking and are a perfect snack when roasted and lightly salted. Find them in the bulk-foods section of natural-foods markets, To toast pepitas: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Source : allrecipes.com
