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."

Yield: Makes 1 1/2 cups
Recipe from Southern Living

More 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Red Pepper Dip Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy