Ingredients
8 oz. chevre at room temperature
6 sun dried tomatoes, packed in oil, well drained and slivered
1 large clove garlic, minced
2 green onions, finely chopped
1 1/2 tsp chili powder
1 tsp cumin seed
1 tsp finely chopped jalapeno
Preparation
Mix all ingredients; beating until blended Spoon into a plastic wrap-lined small round bottomed bowl. Refrigerate several hours or overnight to firm up and blend flavours. Unmold Let sit for 30 minutes before serving.
Can be made up to 3 days ahead.
