It’s the perfect time to create a delicious dish for your next party. This roasted red pepper and goats cheese dip, infused with fresh herbs and roasted garlic, is a crowd-pleaser that pairs perfectly with bread, chips, or crisp vegetables.
Ingredients
4 local red bell peppers, seeded roasted and peeled
2 heads of garlic
8 ounces plain soft fresh Tucker’s Farm goats 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
Instructions
Roasting
Preheat oven to 400°F
Slice the garlic heads in half, drizzle in olive oil and wrap in tinfoil.
Roast garlic for 30 ish minutes, until very soft.
Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
Roast in the same oven at until skin blisters.
Remove from oven, cool and peel off skin.
Blending
Place the roasted 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 smooth.
Cover and refrigerate for 2 hours.
Serve with bread, chips, or crudités
