| 1 log (7-oz) of goat cheese, at room temperature 10-oz cream cheese, at room temperature 1 to 2 serrano chilies, finely minced ¾ to 1 cup sun-dried tomatoes, softened in hot water (to cover) for about 10 minutes, drained & squeezed dry, and roughly chopped ½ cup red onion, finely minced ½ cup thinly sliced green onions A few drops chili oil, to taste Cayenne pepper, to taste 1 tablespoon puréed roasted garlic In the bowl of an electric mixer with the paddle attachment, cream together the goat cheese & cream cheese until light and fluffy (about 3 to 5 minutes) Add other ingredients, blend until smooth, scrapping down the sides Taste to adjust seasons Refrigerate until ready to use Yields about 2 cup Serving suggestions: ...with Crostini Toast Sun-Dried Tomato Goat Cheese Crostinis Sun-Dried Tomato Goat CheeseStuffed Mushrooms …or with cracker or vegetables as dip |
| Sun-Dried Tomato Goat Cheese Spread |