A game-winning MVP every time we serve it


Creamy rich and savory, this Chipotle Goat Cheese Spread with an irresistible smoky glow is delicioso when served cold and muy delicioso served up warm. A great appetizer for any game-watching party as it will pair with a wide selection of adult beverages.

Your friends will be thinking that you’ve been honing up on fancy-schmancy cooking techniques, but this dish only requires a skillet and food processor. Serve with crackers and crostini or as a sandwich spread on grilled chicken paninis.

Serves: 6 – 8

Ingredients

  • Extra Virgin Olive Oil
  • ½ Onion, chopped
  • 2 cloves Garlic, chopped
  • ¼ cup Pecans or Walnuts
  • 6 ounces soft Goat Cheese (or half & half blend of goat cheese and cream cheese)
  • 1 – 2 tablespoons Chipotle Peppers in Adobo Sauce
  • 2 tablespoons Sundried Tomatoes in Oil
  • ½ teaspoon Kosher Salt
  • 1 heaping tablespoon Fig Jam OR 1 teaspoon Agave Nectar
  • ¼ – ½ teaspoon ground Cumin
  • dash Fish Sauce
  • Cracker and Crostini for serving

Preparation

  1. Pre-heat an 8 or 10 inch skillet over medium heat, add 1 – 2 teaspoons of extra virgin olive oil and chopped onions. Sauté until onions are translucent and caramelized. Add garlic to pan and cook for 1 -2 minutes until fragrant.
  2. While onions are cooking, add all remaining ingredients except nuts to the bowl of a food processor. 
  3. When onions are cooked, add to the bowl of the food processor, then return the skillet to medium heat and add pecans or walnuts. Toast 3 to 5 minutes until nuts just begin to brown. Be careful as nuts will burn easily. Transfer nuts to the bowl of the food processor.
  4. Process all ingredients until smooth. May serve hot or cold. If serving as a hot spread, when ready to serve, transfer to an oven-safe ceramic dish. Heat in a warm oven just until softened and spreadable. Serve with crostini or fresh bread.
  5. Store any leftovers in an airtight container in the refrigerator. 

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Wine Pairing Guide

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CRISP, DRY WHITE or ROSÉ
Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé
UNOAKED, MEDIUM-BODY WHITE
Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
RICH, MEDIUM to FULL-BODY WHITE
Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay
AROMATIC, SWEET and SEMI-SWEET WHITE
Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato
FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan