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November 29, 2013 / Chris Blum

Goat Cheese Dip

This is super easy dip that will wow your guests!! Plus it made use of all the jalapeño jelly I made earlier in the year.
It also looks quite pretty, but wouldn’t you know it in the turkey day chaos I forgot to snap a pic.

12 oz log goat cheese, softened
6 TBSP jalapeño jelly
4 Peppadew peppers,
2 TBSP minced cocktail onions
2 tsp Dijon mustard
1 1/2 tsp dry sherry

Preheat the oven to 400°. Spread the goat cheese in a small gratin dish in an even layer.

In a food processor combine the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned.

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