Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

21 CHRISTMAS COOKBOOK

Roasted Red Pepper

and Goat Cheese Dip

MAKES ABOUT 8 SERVINGS

Puréed red beans give this dip a

hearty texture and balance out the

sweet roasted red peppers and tart

goat cheese.

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, divided

1 teaspoon kosher salt, divided

½ teaspoon ground black

pepper, divided

2 cloves garlic

1 (8-ounce) log goat cheese,

crumbled

½ cup chopped pecans

¼ cup chopped fresh cilantro

Pita chips, to serve

1. Preheat oven to 350°. Spray a
   shallow 2-quart baking dish with
   cooking spray.


2. In the work bowl of a food
   processor, place beans, roasted
   peppers, tomato paste, vinegar,
   1 tablespoon oil, ½ teaspoon salt,
   ¼ teaspoon pepper, and garlic; pulse
   until smooth, stopping to scrape

sides of bowl. Spoon into prepared

pan. Sprinkle with goat cheese,

pecans, remaining 1 tablespoon

oil, remaining ½ teaspoon salt, and

remaining ¼ teaspoon pepper.

3. Bake until heated through, about
   30 minutes. Sprinkle with cilantro.
   Serve warm with pita chips.

Smoked Paprika

Cheese Straws

MAKES ABOUT 35

Avoid pre-shredded cheese for these

homemade crackers—it doesn’t melt

as well for that perfect cheesy crunch.

¼ cup unsalted butter, softened

¼ cup mayonnaise

1 (8-ounce) piece sharp

Cheddar cheese, shredded

1¼ cups all-purpose flour

1¾ teaspoons smoked paprika

1½ teaspoons kosher salt

1¼ teaspoons garlic powder

¼ teaspoon ground black pepper

1. In a medium bowl, beat butter
   and mayonnaise with a mixer at
   medium speed until smooth and
   creamy, stopping to scrape sides
   of bowl. Add cheese, and beat until
   well combined.


2. In a small bowl, stir together flour,
   paprika, salt, garlic powder, and
   pepper. Gradually add flour mixture
   to cheese mixture, beating just until
   combined. Turn out dough, and
   knead several times until a smooth
   dough forms. Wrap in plastic wrap,
   and refrigerate for at least 2 hours.


3. Preheat oven to 350°. Line
   2 rimmed baking sheets with
   parchment paper.


4. On a lightly floured surface, roll
   dough to 1⁄8-inch thickness. Using a
   sharp knife, cut dough into 3x1-inch
   rectangles. Using a spatula, transfer
   straws to prepared pans.


5. Bake until lightly browned, 12 to
   15 minutes. Let cool on pans for
   2 minutes. Remove from pans, and
   let cool completely on wire racks.