|Greek- Inspired Red Pepper Dip|
Roast red peppers and blend with herbs and mild goat cheese. Allow the flavours to blend for at least 2 hours or overnight. Pack it up in your picnic basket and this cheerfully coloured dip will turn heads at your next outing. It can also be used as a spread on sandwiches.
**Greek-Inspired Red Pepper Dip**
based on a recipe from Food.com
2 heads roasted garlic, pulp squeezed and skin removed
8 ounces plain soft fresh goat cheese
6 tablespoons virgin olive oil
1 large handful of fresh basil, chopped
1 tablespoon dried oregano
1/2 tablespoon chopped fresh rosemary
kosher salt and freshly ground pepper to taste
To roast peppers:
Preheat oven to 375°F
Slice peppers in half and place cut side up on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt.
Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
To make dip:
Place the red peppers, garlic and goat 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 homogenized.
Cover and refrigerate for 2 hours
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