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Prep 20min
Total40min
Ingredients9
Servings16
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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 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
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Steps
1
Heat oven to 350°F.
2
In medium bowl, mix cheeses. Spread in ungreased 2-cup or larger ovenproof dish.
3
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.
4
Bake 20 minutes. Top with cilantro and pine nuts.
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Try cooking this in a small slow cooker on Low heat setting 2 1/2 hours.
Lighten the calories by using fat-free or 1/3-less-fat cream cheese.
Serve with chips or baguette slices as desired.
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No nutrition information available for this recipe
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