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Goat Cheese and Jalapeno Dip


  • 4 oz. diced soppressata
  • 1/2 cup minced onion
  • 1 Tbsp. all-purpose flour
  • 1/2 cup medium body beer
  • 4 oz. shredded Cheddar cheese
  • 4 oz. shredded goat cheese
  • 4 oz. shredded Monterey Jack cheese
  • 1 small tomato, chopped
  • 1 fresh jalapeno pepper, seeded, chopped
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. chopped fresh cilantro
  • Tortilla chips


  • 1. Preheat oven to 350°F.
  • 2. Sauté soppressata and onion in medium saucepan on medium heat 3 minutes. Stir in flour. Gradually add beer, stirring until combined. Bring to a boil, stirring frequently. Reduce heat to medium-low. Cook until slightly thickened, stirring constantly.
  • 3. Gradually stir in cheeses until melted. Stir in tomato, pepper and herbs.
  • 4. Pour mixture into a well-sprayed 1-quart baking dish. Bake 15 to 20 minutes or until heated through. Divide mixture evenly between 4 individual soufflé dishes. Serve with tortilla chips.
  • Nutritional information per serving: Calories 425; Total Fat 30g; Saturated Fat 16g;
  • Trans Fat 0; Cholesterol 79mg; Sodium 1095mg; Total Carbohydrate 15g; Dietary Fiber 2g; Total Sugars 1g; Protein 24g