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.