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Roasted Red Pepper Dip

Yield Makes 1 1/2 cups
From the kitchen of Emily Nabors Hall, Birmingham, AL,"Join my favorite food bloggers at the FoodBlogSouth conference in Birmingham on January 24-25."


  • 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

How to Make It

  1. 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.