Ingredients
1
package (8 oz) cream cheese, softened
1
package (8 oz) chèvre (goat) cheese, softened
2
cups roasted red bell peppers (from a jar)
1/4
cup from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
8
cloves garlic
2
teaspoons salt
1
teaspoon pepper
4
teaspoons chopped fresh cilantro
1/2
cup pine nuts, toasted
Preparation
Heat oven to 350°F.
In medium bowl, mix cheeses. Spread in ungreased 2-cup or larger ovenproof dish.
In food processor, place roasted peppers, chiles, garlic, salt and pepper. Cover; process, using quick on-and-off motions until blended. Spread over cheese mixture.
Bake 20 minutes. Top with cilantro and pine nuts.
