Roasted Red Pepper and Goat Cheese Dip
photo by craigsbrown
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 red bell peppers, seeded roasted and peeled
- 2 head roasted garlic, pulp squeezed and skin removed
- 226.79 g plain soft fresh goat cheese
- 88.74 ml virgin olive oil
- 103.53 ml chopped fresh basil
- 44.37 ml dried oregano
- 29.58 ml chopped fresh rosemary
- kosher salt
- fresh ground pepper
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.