Roasted Red Pepper and Goat Cheese Dip
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 8
Ingredients
- 2 (15-ounce) cans red beans, drained
- 1 (16-ounce) jar roasted red peppers, drained
- 2 tablespoons tomato paste
- 2 tablespoons white distilled vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic
- 1 (8-ounce) log goat cheese, crumbled
- ½ cup chopped pecans
- ¼ cup chopped fresh cilantro
- Pita chips , to serve
Directions
Preheat oven to 350° F. 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.