Tuesday, June 18, 2013

Whipped Roasted Garlic Goat Cheese with Candied Jalapenos + Red Onion Marmalade

Whipped Roasted Garlic Goat Cheese with Candied Jalapenos + Red Onion Marmalade
This dip is easy. This dip is tasty. This dip is worth the little work that it takes to make it. If that's not convincing enough, then get'outta'here. As I mentioned yesterday, candied jalapenos are a regular 'round this joint. And even though I'm typically a planner that never forgets an occasion, cream cheese + candied jalapenos is a go-to appetizer that you can throw together 5 minutes before a party and people gobble it all up. So, I got to thinkin' how I wanted to put a gourmet twist to this dish and revamp the recipe for y'all, and this is the way I went. Instead of cream cheese, I made a Whipped Roasted Garlic Goat Cheese for the base. I first fell in love with whipped goat cheese when I ordered my new-favorite panini from a cafe in Savannah. I'm pretty sure it's what baby angels are made up of... or something I could easily lay my head down on and take a nap. This goat cheese cloud is oh-so-smooth & light as a feather. Heck, whip up a double batch and store it in the fridge for sandwiches, crostini, and salads like we do. So, you spoon the whipped garlic-y goodness onto a plate and generously pile a big 'ole stack of homemade candied jalapenos on top. I finished my dip off with some homemade red onion marmalade, which perfectly balances with the spiciness of the peppers. This marmalade is fabulous on sandwiches and burgers as well, so don't discriminate!! I sprinkled the dish with fresh cracked pepper and served it with grilled bread + fancy crackers for schmearing. Between the candied drippy jalapeno goodness + creamy cheese, this will sure to please any guest!! Enjoy :)

For the Whipped Roasted Garlic Goat Cheese:
Half of a Head of Roasted Garlic Cloves, Cooled
4oz Softened Cream Cheese
½C Heavy Cream
10z Goat Cheese
Salt & Pepper, To Taste

For the Red Onion Marmalade:
2 Large Red Onions, Thinly Sliced
¾C Red Wine Vinegar
½C Light Brown Sugar, Packed
Salt & Pepper, To Taste

For the Dip:
Prepared Whipped Roasted Garlic Goat Cheese, Chilled
Homemade Candied Jalapenos
Prepared Red Onion Marmalade, Chilled
Fresh Cracked Pepper, For Sprinkling
Grilled Crostini, For Serving

1. For the Red Onion Marmalade: In a deep pot, bring the red wine vinegar and brown sugar to a simmer over medium-high heat. Add in the thinly sliced onions. Cook them, stirring frequently, for about 10 minutes. Reduce the heat and continue cooking for 15-20 minutes or until it has thickened and the onions have candied & caramelized.
2. For the Whipped Roasted Garlic Goat Cheese: In the bowl of a standing mixer fitted with the whisk attachment, beat together the softened cream cheese, roasted garlic cloves, and salt until thoroughly mixed. Scrape down the sides and turn the mixer to medium-high speed and add in ¼C heavy cream. Continue whipping, while continuously adding a little bit of crumbled goat cheese at a time, until the goat cheese is combined throughout. Add in the remaining ¼C heavy cream and beat on high until it is light & fluffy. Season with salt & pepper to taste. Spoon this mixture onto a serving plate.
3. For Serving: Spoon some chilled, candied jalapeno slices on top of the whipped goat cheese. Top it with a spoonful or dollop of red onion marmalade. Serve with grilled Crostini.


  1. I can't wait for the next potluck at work, this will be soo gobbled down immediately! I keep "winging' it everytime a recepie calls for your candied jalapenos, now I can make a whole batch of them once the garden is full of them again, thanks Miss B

    1. This dip is the BOMB. And so easy too. Also, yes yes yes to making a big batch of candid jalapenos, they are a necessity in my house. I put them in EVERYTHING.