{"id":5587,"date":"2014-02-04T14:01:45","date_gmt":"2014-02-04T20:01:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5587"},"modified":"2014-02-04T14:01:45","modified_gmt":"2014-02-04T20:01:45","slug":"the-best-dip-ever-goat-cheese-dip-with-piloncillo-chipotle-sauce","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/02\/04\/the-best-dip-ever-goat-cheese-dip-with-piloncillo-chipotle-sauce\/","title":{"rendered":"The Best Dip Ever: Goat Cheese Dip with Piloncillo Chipotle Sauce"},"content":{"rendered":"

This recipe came from a restaurant in San Antonio called Liberty Bar<\/a>. \u00a0I’ve never actually been, but my sister lived in San Antonio for a while and has been there. \u00a0When she saw this recipe in a magazine, something like 10 years ago, she decided we should make it. \u00a0And we did. \u00a0And it was incredible. \u00a0I usually refer to it as “the piloncillo dip” to my family, and they immediately know what I’m talking about. \u00a0And then we all start drooling.<\/p>\n

\"piloncillodip1\"<\/a><\/p>\n

For some reason I had kind of forgotten about it until recently. \u00a0I’ve now made it twice in the last month for parties and am so glad to have rediscovered it.<\/p>\n

The dip is a great combination of flavors; spicy, sweet and tangy. \u00a0I love goat cheese, so I’m a big fan of this dip, but the goat cheese isn’t so strong that someone who isn’t crazy about it won’t like it. \u00a0The sauce is rich and creamy and sweet and amazing. \u00a0It is a little spicy because of the chipotle. \u00a0If you’re worried about it you can cut back on the chipotle, or just use the adobo sauce and not so much of the peppers themselves.<\/p>\n

Piloncillo, also called panela, is a Mexican unrefined whole cane sugar that is available at most large grocery stores. \u00a0I always find it with the other Mexican foods and have seen it in a cone form and also in a round disc. \u00a0It is similar in flavor to dark brown sugar, but has a different texture. \u00a0You might be able to substitute brown sugar in this recipe, but I’ve never tried it. \u00a0Let me know if you do and if it’s successful. \u00a0Chipotles in adobo are in the same spot as the piloncillo at my grocery store. \u00a0But my sister in New York has said it’s hard to find. \u00a0You don’t end up using the whole can in this recipe, but I’ve frozen the extra in a small tupperware or freezer bag, thawed it out and used it in other recipes with great success. \u00a0Don’t let it go to waste, especially if it’s a rarity where you live!<\/p>\n

\"piloncillodip2\"<\/a><\/p>\n

Serve this with pita chips or slices of grilled bread. \u00a0I serve the sauce on top of the dip, but you can also serve the cheese dip and sauce in separate bowls, allowing people to get just the amount of sauce and cheese they want. \u00a0To serve altogether I usually lay a piece of plastic wrap in the botttom of a pie plate, spread the cheese in an even layer, cover with plastic wrap and refrigerate. \u00a0Then I uncover the cheese spread and flip it out onto a large platter, peel off the plastic wrap, and then cover with some of the sauce. \u00a0There is almost always extra sauce and I hate throwing it away since it’s so stinking good. \u00a0Any ideas on how to use the extra?<\/p>\n

Goat Cheese Dip with Piloncillo Chipotle Sauce<\/h3>\n

Serves at 10-12 as an appetizer<\/p>\n

From Liberty Bar<\/p>\n

Ingredients<\/em><\/p>\n

For the cheese spread<\/p>\n