Roasted Red Pepper and Goat Cheese Dip |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too! Ingredients:
4 red bell peppers, seeded roasted and peeled |
2 heads roasted garlic, pulp squeezed and skin removed |
8 ounces plain soft fresh goat cheese |
6 tablespoons virgin olive oil |
7 tablespoons chopped fresh basil |
3 tablespoons dried oregano |
2 tablespoons chopped fresh rosemary |
kosher salt |
fresh ground pepper |
Directions:
1. To roast peppers:.
2. Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
3. Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
4. To make dip:.
5. Place the red peppers, garlic and cheese in a food processor.
6. Pulse until smooth.
7. Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
8. Place in a serving bowl; stir to make sure that the dip is homogenized.
9. Cover and refrigerate for 2 hours.
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