Mango Holiday Dip

• 1 cup mango purée
• 1 cup roasted red bell pepper purée
• 3 ounces goat cheese, crumbled
• Sea salt and freshly ground pepper, to taste
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon cayenne pepper
• 1 tablespoon fresh lime juice
• 1⁄4 cup freshly chopped cilantro
• 1 mango, peeled, pitted, and diced
• Bread or arepas, for dipping

Directions

• Step 1
  Combine mango and red pepper purée in a medium size saucepan over medium-low heat and heat until warm for 3 to 4 minutes.
• Step 2
  Slowly stir in goat cheese until incorporated into purée. Season with salt and pepper, cumin, cayenne pepper and fresh lime juice.
• Step 3
  Pour into serving bowl. Stir in cilantro and top with diced mango. Spread over toasted bread or serve with arepas for dipping.
• Step 4
  Tip: Can use store bought roasted red bell peppers in a jar or broil one or two whole red bell peppers under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery; peel, then remove seeds and membranes.