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Whipped Goat Cheese Dip with Scallions and DIY Chili Crunch Oil
8 oz cream cheese
1 container Montchevre goat cheese crumbles, reserve some for topping
2 cloves garlic, chopped
1 shallot, chopped
1 tsp sesame seeds
¾ cup sesame oil
1 TBSP chili flakes
Few sprigs chives, chopped
Pita bread, cut into triangles and toasted
Whip cream cheese and goat cheese crumbles together in a food processor. Season to taste and set aside in a serving bowl.
Combine the sesame oil and chili flakes in a small pot. Heat over low and simmer for 8-10 minutes. Turn the heat to medium and add garlic, shallot and sesame seeds until toasted (watch carefully).
Garnish the cheese dip with the chili oil and chives. Serve with toasted pita.