Ingredients
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4
-
2
-
8
-
6
-
7
-
3
-
2
-
-
-
-
-
-
-
-
Directions
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!, How long can this be kept (in the fridge)?
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Steps
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1
Done
|
To Roast Peppers: |
|
2
Done
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Slice Peppers in Half, Place Cut Side Up on Pan and Drizzle With 2 Tbsp of Olive Oil, Sprinkle With Salt. |
|
3
Done
|
Roast in Oven at 375f Until Skin Blisters. Remove from Oven, Cool and Peel Off Skin. |
|
4
Done
|
to Make Dip: |
|
5
Done
|
Place the Red Peppers, Garlic and Cheese in a Food Processor. |
|
6
Done
|
Pulse Until Smooth. |
|
7
Done
|
Add Olive Oil, Chopped Basil, Oregano, Rosemary, Salt and Pepper and Pulse Until Well Blended. |
|
8
Done
|
Place in a Serving Bowl; Stir to Make Sure That the Dip Is Homogenized. |
|
9
Done
|
Cover and Refrigerate For 2 Hours. |
