1 15-ounce container
part-skim ricotta cheese, drained
goat cheese, crumbled
2 4-ounce cans
green chiles, chopped
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.
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