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Walnut and Goat Cheese Roasted Red Pepper Dip

Made With:


VERVE® Tomato Roasted Red Pepper Bisque with Gouda

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

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• Alternatively, serve with pita breads, baguette toasts or artisanal crackers.

• Sprinkle with pinch of hot or sweet smoked paprika before serving.


Total Time

30 min.

Serving & Size

1/4 2-cup (500 mL) dish

This gourmet dip delivers big yummy flavours and comes together quickly and easily for an sharing appetizer.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
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Dietary Fiber g
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Vitamin A %
Vitamin C %
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Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
brick-style plain cream cheese 8 pkg (8 oz each) pkg (250 g each)
Campbell’s Verve Tomato Roasted Red Pepper Bisque with Gouda 1 pouch (4 lb) pouch (1.81 kg)
minced garlic 1/4 cup 60  mL
grated Parmesan cheese 4 cups L
1. Using large electric mixer, beat cream cheese until smooth. Beat in soup and garlic until blended. Stir in Parmesan cheese. Makes 16 cups (4 L).
Ingredients Weight Measure
Weight Measure
finely crumbled goat cheese 4 cups L
finely chopped walnuts 1 cup 250  mL
2. Divide among eight 2-cup (500 mL) baking dishes or ramekins. Sprinkle each with 1/2 cup (125 mL) goat cheese and 2 tbsp (30 mL) walnuts. Cover and refrigerate for up to 2 days.
Ingredients Weight Measure
Weight Measure
flatbreads (45 oz/1260 g)
olive oil 1/2 cup 125  mL
3. Brush each flatbread with 1 1/2 tsp (8 mL) olive oil.
Ingredients Weight Measure
Weight Measure
finely chopped fresh parsley 1/2 cup 125  mL
Preheat oven to 425°F (220°C) and preheat grill to medium-high heat. Bake dip for 8 to 10 minutes or until heated through and bubbly. Garnish with 1 tsp (5 mL) parsley.

Meanwhile, grill flatbread for 1 to 2 minutes per side until grill-marked and toasted. Cut into 1-inch (2.5 cm) slices. Serve each dip with 2 flatbreads cut into slices.


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