This gourmet dip delivers big yummy flavours and comes together quickly and easily for an sharing appetizer.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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|
|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.|
- 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.