Roasted Red Pepper And Goat Cheese Dip

1. 1

   To roast peppers:

2. 2

   Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.

3. 3

   Roast in oven at 375u00b0F until skin blisters. Remove from oven, cool and peel off skin.

4. 4

   To make dip:

5. 5

   Place the red peppers, garlic and cheese in a food processor.

6. 6

   Pulse until smooth.

7. 7

   Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.

8. 8

   Place in a serving bowl; stir to make sure that the dip is homogenized.

9. 9

   Cover and refrigerate for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.