Walnut and Goat Cheese Roasted Red Pepper Dip

Walnut and Goat Cheese Roasted Red Pepper Dip
Serving & Size

1/4 2-cup (500 mL) dish

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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
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

  1. 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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