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Roasted Red Pepper Dip

Roasted Red Pepper Dip

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."

Southern Living FEBRUARY 2014

  • Yield: Makes 1 1/2 cups

Ingredients

  • 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

Preparation

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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Roasted Red Pepper Dip recipe

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