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This past week my friend Esther gave me huge bag of beautiful Red Peppers from her family ranch here in the Coachella Valley – Rancho Leamus. I knew immediately that I wanted to make some of this dip. All you need are the peppers ,a small handful of fresh ingredients and a food processor then you are home free. You can dip Veggies, Sliced baguette toasts or Pita Chips into it and enjoy.

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Roasted Red Pepper & Goat Cheese Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dips
Ingredients
  • 2 red bell peppers, seeded roasted and peeled
  • ½ cup pitted Kalamata Olives
  • 1 head roasted garlic, pulp squeezed and skin removed
  • 8 ounces plain soft fresh goat cheese
  • 8 ounces Cream Cheese
  • 6 tablespoons virgin olive oil
  • 7 tablespoons chopped fresh basil
  • 3 tablespoons dried oregano
  • kosher salt
  • fresh ground pepper
Instructions
  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 goat & cream cheese in a food processor.
  6. Pulse until smooth.
  7. Add olive oil, chopped basil, oregano, 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 1 hour.

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