Yield
Makes 1 1/2 cups

From the kitchen of Emily Nabors Hall, Birmingham, AL, foodblogsouth.com

"Join my favorite food bloggers at the FoodBlogSouth conference in Birmingham on January 24-25."

How to Make It

Process roasted red bell peppers, goat cheese, mayonnaise, lemon juice, garlic clove, kosher salt, and freshly ground black pepper in a food processor 15 seconds or until smooth. Add pecans, jalapeño pepper, chives, and parsley; pulse until combined. Transfer to a bowl; chill 4 hours. Drizzle with olive oil. Serve with pita chips or crudité.

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