Roasted Red Pepper Dip

From the kitchen of Emily Nabors Hall, Birmingham, AL,

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


Makes 1 1/2 cups

Recipe from

Southern Living


1 (12-oz.) jar roasted red bell peppers, drained and patted dry
1 (4-oz.) goat cheese log, softened
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped toasted pecans
1 tablespoon finely chopped, seeded jalapeño pepper
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh flat-leaf parsley
1 tablespoon olive oil
Pita chips or crudité


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.