Smoky roasted red peppers, red beans, goat cheese, and pecans, combine to create this savory dip.
Roasted Red Pepper and Goat Cheese Dip
Serves: 8
Ingredients
- 2 (15-ounce) cans red beans, drained
- 1 (16-ounce) jar roasted red peppers, drained
- 2 tablespoons tomato paste
- 2 tablespoons distilled white vinegar
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 cloves garlic
- 1 (8-ounce) log goat cheese, crumbled
- 1⁄2 cup chopped pecans
- 1⁄4 cup chopped fresh cilantro
- Pita chips, to serve
Instructions
- Preheat oven to 350°. Spray a shallow 2-quart baking dish with cooking spray.
- In the work bowl of a food processor, pulse beans, roasted peppers, tomato paste, vinegar, 1 tablespoon oil, 1⁄2 teaspoon salt, 1⁄4 teaspoon black pepper, and garlic until smooth, stopping to scrape sides of bowl. Spoon into prepared pan. Top with goat cheese, pecans, remaining 1 tablespoon oil, remaining 1⁄2 teaspoon salt, and remaining 1⁄4 teaspoon black pepper.
- Bake until heated through, about 30 minutes. Sprinkle with cilantro. Serve warm with pita chips.
