Makes about 2 cups cheese spread and about 1 1/4 cups sauce, serving 10 to 12.

INGREDIENTS

  • for cheese spread
  • 6 ounces soft mild goat cheese, at room temperature
  • 12 ounces cream cheese, at room temperature
  • 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
  • 1 teaspoonchile morita paste or minced canned chiles chipoltes in adobo sauce
    for sauce
  • 1 tablespoon chile morita paste or minced canned chiles chipoltes in adobo sauce
  • 8 ouncespiloncillo (mexican unrefined sugar)
  • 1 cup heavy cream
    accompaniment:
  • grilled bread, corn chips or crackers

    DIRECTIONS

    Make cheese spread:
    In a bowl with an electric mixer beat together cheeses, garlic paste, andchile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.


    Make sauce:
    In a small saucepan combinechile morita paste or minced chiles chipoltes,piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, untilpiloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.


    Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.