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!”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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