Walnut and Goat Cheese Roasted Red Pepper Dip

Walnut and Goat Cheese Roasted Red Pepper Dip
Total Time

10 min.

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
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
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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