This gourmet dip delivers big yummy flavours and comes together quickly and easily for an sharing appetizer.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| brick-style plain cream cheese | 8 pkg (250 g each) | 8 pkg (8 oz each) |
Campbell’s Verve Tomato Roasted Red Pepper Bisque with Gouda
1
pouch (1.81 kg)
1
pouch (4 lb)
A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves. 
|
||
| minced garlic | 60 mL | 1/4 cup |
| grated Parmesan cheese | 1 L | 4 cups |
| finely crumbled goat cheese | 1 L | 4 cups |
| finely chopped walnuts | 250 mL | 1 cup |
| flatbreads (45 oz/1260 g) | ||
| olive oil | 125 mL | 1/2 cup |
| finely chopped fresh parsley | 125 mL | 1/2 cup |
| Instructions |
| 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). |
| 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. |
| 3. Brush each flatbread with 1 1/2 tsp (8 mL) olive oil. |
Recipe Tip
- 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.
