Salsa Baked Cheese

Name: Salsa Baked Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 78.78 ml toasted pumpkin seeds; 113.39 g softened reduced-fat cream cheese or 113.39 g cream cheese; 113.39 g goat cheese (I used La Buchette with Fine Herbs); 453.59 g jar salsa (Frontera Jalapeno Cilantro recommended); chopped fresh cilantro

Submitted by FLKeysJen

"Also from Chef Rick Bayless, this is similar to Recipe#201814, but uses pumpkin seeds. YUM! Serve with chips, crackers or toasted bread."

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photo by FLKeysJen

Ready In:: 20mins
Ingredients:: 5
Serves:: 4

ingredients

78.78 ml toasted pumpkin seeds
113.39 g softened reduced-fat cream cheese or 113.39 g cream cheese
113.39 g goat cheese (I used La Buchette with Fine Herbs)
453.59 g jar salsa (Frontera Jalapeno Cilantro recommended)
chopped fresh cilantro

directions

Preheat oven to 350 degrees.
Mix pumpkin seeds and cheeses in small bowl; shape into a disk and place in an oven-proof baking dish. Top with salsa.
Bake 10-15 minutes or until piping hot.
Sprinkle with cilantro and serve!

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Reviews

I made a mini batch just for me and served with sun chips. Nice flavors and satisfying taste. Thanks!

Sharon123
PRMR! This was right down my ally...We all love dip an this was great. Interesting mix of ingredients but it works! Thanks.

nochlo
Wow what a unique and delicious combo of flavors. I wouldn't have paired goat cheese and salsa together on my own but it's so good! This dip was a big big hit at a potluck I went to last night. I did leave out the pepitas but only because I couldn't find them at the store.

sofie-a-toast
This was absolutely wonderful! I used a homemade salsa and fresh cilantro from my herb garden! Just wonderful with tostitos scoops! :) Thanks for posting! Made for PRMR tag May 2010!

SarahBeth