Ingredients

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

　　

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 teaspoon chile 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 ounces piloncillo (Mexican unrefined sugar)

　　1 cup heavy cream

　　

Accompaniment:

grilled bread, corn chips or crackers

　　

Make cheese spread:

Step 1

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

　　

Make sauce:

Step 2

In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo 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.

　　

Step 3

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