This amazingly creamy, cheesy dip is spiked with green chiles and smoky chipotle pepper for an added kick. Make sure you drain the ricotta the day before you want to serve the dip. Serve with veggies, pita chips or crackers.
1 15-ounce container part-skim ricotta cheese, drained (day ahead)
8 ounces goat cheese, crumbled
2 4oz cans chopped green chiles
2 tablespoons toasted pepitas
1/4-1/2 teaspoon ground chipotle pepper, or to taste
Preheat oven to 350ºF.
Coat a glass pie pan with cooking spray. Mash together ricotta and goat cheese in a medium bowl. Drain chiles in a colander or sieve, pressing to remove as much liquid as possible. Stir into the cheese mixture. Spread evenly in the prepared pan. Sprinkle with pepitas and chipotle.
Bake until the dip is bubbling at the edges, about 30 minutes. Let cool for 5 minutes.
Per 2-tablespoon serving:
3 g fat (2 g sat, 1 g mono )
10 mg cholesterol;
1 g carbohydrates
0 g added sugars
4 g protein
0 g fiber
78 mg sodium
35 mg potassium