Roasted Red Pepper and Goat Cheese Dip

"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!"
 
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photo by craigsbrown photo by craigsbrown
photo by craigsbrown
Ready In:
2hrs 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • To roast peppers:

  • Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
  • Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
  • To make dip:

  • Place the red peppers, garlic and cheese in a food processor.
  • Pulse until smooth.
  • Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
  • Place in a serving bowl; stir to make sure that the dip is homogenized.
  • Cover and refrigerate for 2 hours.

Questions & Replies

  1. How long can this be kept (in the fridge)?
     
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Reviews

  1. This one is a winner! I used jarred roasted peppers and once the garlic was roasted it was a breeze to put together. I served it with bagel chips, sliced cucumbers and baby carrots. Everyone loved it.
     
  2. Holy wow this is good. I used the jarred red peppers to speed up the process and it turned out AWESOME!
     
  3. terrific dip!
     
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