Avocado and Goat Cheese Curd Dip with Jalapeno and Cilantro

Yield 2 cups.

2 cups Chevre (Spreadable Goat Cheese Curd)
1 teaspoon ground cumin
1 large avocado, peeled, halved, pitted, coarsely chopped
4 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeno
1 small garlic clove, minced
Salt and pepper to taste


Place goat cheese curd into a food processor.  Stir cumin in small dry skillet over medium-low heat until fragrant, about one minute.  Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeno and garlic.  Process until smooth.  Season with salt and pepper to taste.

Transfer dip to small bowl.  (Can be prepared 6 hours ahead.  Press plastic wrap onto surface of dip and chill.)  Sprinkle with remaining 1 tablespoon cilantro.

May be used as a dip for chips or crudités or as a spread.