Roasted Red Pepper and Goat Cheese Dip

1. 1

   Roast the bell peppers over a gas flame or under the broiler, turning, until charred all over.

2. 2

   Transfer to a bowl, cover with plastic and let steam for 20 minutes.

3. 3

   Peel the peppers, discarding the peels, cores, ribs and seeds.

4. 4

   Transfer the peppers to a food processor or blender and process until finely chopped; set aside 1/2 cup.

5. 5

   Add the goat cheese and cream cheese to the processor and puree until smooth.

6. 6

   With the machine on, add the cream and process until combined.

7. 7

   Transfer to a bowl and stir in the reserved chopped peppers.

8. 8

   Season with salt and pepper.

9. 9

   Stir in the parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.