Salsa dancing…oops, salsa dip!

It’s a brilliantly sunny day here, and I can imagine being able to get into something skimpy, slinky and perfect for salsa dancing…very soon!

So to celebrate, here’s a tasty recipe for salsa-decorated baked goat cheese spread/dip/schmear…enjoy!

And thanks to Epicurious and Rick Bayless

Yield: Serves 4 to 6 as a dip or spread for tortilla chips, pita triangles, crackers or crispy toast points.

This is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable.


  • 1/4 cup pine nuts or coarsely chopped walnuts or pecans
  • 4 ounces of fresh goat cheese
  • 1 3-ounce package cream cheese, softened
  • 1 cup salsa (we love Food for Thought’s Cherry Salsa)
  • A tablespoon or so chopped fresh cilantro, for garnish


1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.

2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.


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