19 April 2015

Sunday Picnics Inspired by Greek-Inspired Red Pepper Dip


Greek- Inspired Red Pepper Dip
With the thermometer rising it is time to take to the hills. Todays Greek themed picnic included dolmades nistimi, cold cuts, and a Greek Barley and Arugula Salad. To begin our feast we paired crispy, colourful garden vegetables with a roasted pepper and goat cheese dip. Begin by roasting 2 heads of garlic for a deep, earthy flavour. You can find instructions here from The Kitchn.

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

4 red bell peppers, seeded roasted and peeled
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

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.


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13 comments:

  1. This looks flavourful and delicious

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  2. A delightful dip! So flavourful. And those colourful carrots look ever so tempting.

    Cheers,

    Rosa

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  3. Gorgeous colors for the carrots and the dip.

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  4. Ohhh, love this, Val! Such fabulous color. :-)

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  5. Look absolutely delicious Val!!

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  6. I hadn't stopped here for awhile and I really missed your blog. I'm happy to visit old, dear friends!

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    1. I haven't really blogged much in the last 6+ months myself Ben, that includes visiting other blogs as well. I think everyone needs a break once in a while. So happy to reconnect Ben :-)

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  7. Love roasted red pepper dips and the goat cheese in this one is amazing!

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  8. What a vibrant color…the dip sounds wonderful.

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  9. Cheese, peppers, and lots of garlic. I can't imagine just how amazing the flavors must be here. I want to jam a chip into the screen.

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  10. This dip is beautiful and so are those carrots!!

    Sues

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  11. Nice. I often add roasted red peppers to my Hummus.

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Welcome to my home. Thank you for choosing to stay a while and for sharing our lives through food. I appreciate all your support, comments, suggestions,and daily encouragement.

Val

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