If you want to bring something to Thanksgiving that everyone is bound to love, then get cooking with this supersimple mushroom, spinach, and goat cheese queso! This melted and creamy dip can be served with crostini, crudités, or even crackers and chips for a little extra crunch. The sautéed mushrooms add an earthy flavor that is complemented by the tangy goat-cheese base, and the chipotle pepper adds just a touch of spiciness to the dish. This dip could easily be prepared today, then baked just before serving tomorrow to ensure that it's nice and gooey. Surprise your Thanksgiving feasters with a new take on an old classic dinner-party favorite; keep reading for this incredibly easy recipe. Adapted from Whole Food Market Ingredients 2 teaspoons expeller-pressed canola oil Directions Serves 6 to 8 as an appetizer (Makes about 3 1/2 cups).
Mushroom and Goat Cheese Queso
1/2 pound mixed mushrooms, finely chopped
1/2 cup diced red onion
1/4 teaspoon fine sea salt
3 ounces goat cheese, crumbled
3 ounces cream cheese
6 ounces (about 1 3/4 cups) shredded pepper jack cheese
1 1/2 cups sliced baby spinach leaves
2 chipotles in adobo (from a can), minced
Adapted from Whole Food Market
2 teaspoons expeller-pressed canola oil
Serves 6 to 8 as an appetizer (Makes about 3 1/2 cups).