We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Baked Goat Cheese and Red Pepper Dip

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for a warm Baked Goat Cheese and Red Pepper Dip.

(0)
(0)
Save and Share
  • prep time 20 min
  • total time 40 min
  • ingredients 9
  • servings 16
 

Ingredients

1
package (8 oz) cream cheese, softened
1
package (8 oz) chèvre (goat) cheese, softened
2
cups roasted red bell peppers (from a jar)
1/4
cup canned Old El Paso® chopped green chiles
8
cloves garlic
2
teaspoons salt
1
teaspoon pepper
4
teaspoons chopped fresh cilantro
1/2
cup pine nuts, toasted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 In medium bowl, mix cheeses. Spread in ungreased 2-cup or larger ovenproof dish.
  • 3 In food processor, place roasted peppers, chiles, garlic, salt and pepper. Cover; process, using quick on-and-off motions until blended. Spread over cheese mixture.
  • 4 Bake 20 minutes. Top with cilantro and pine nuts.
  • 1 Heat oven to 350°F.
  • 2 In medium bowl, mix cheeses. Spread in ungreased 2-cup or larger ovenproof dish.
  • 3 In food processor, place roasted peppers, chiles, garlic, salt and pepper. Cover; process, using quick on-and-off motions until blended. Spread over cheese mixture.
  • 4 Bake 20 minutes. Top with cilantro and pine nuts.

EXPERT TIPS

toggle

Expert Tips

Try cooking this in a small slow cooker on Low heat setting 2 1/2 hours.

Lighten the calories by using fat-free or 1/3-less-fat cream cheese.

Serve with chips or baguette slices as desired.

Nutritional information

toggle