Best Roasted Red Pepper And Goat Cheese Dip Recipes

ROASTED RED PEPPER AND GOAT CHEESE DIP

Roasted Red Pepper and Goat Cheese Dip image

I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!

Provided by Sarah 11879

Categories Cheese

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

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
7 tablespoons chopped fresh basil
3 tablespoons dried oregano
2 tablespoons chopped fresh rosemary
kosher salt
fresh ground pepper

Steps:

To roast peppers:.
Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp 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 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.

Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13

ROASTED RED PEPPER AND GOAT CHEESE DIP

Roasted Red Pepper and Goat Cheese Dip image

Provided by Food Network Kitchen

Categories appetizer

Yield About 2 cups of dip

Number Of Ingredients 14

Ingredients

1 large red pepper
2 cloves garlic, minced
4 ounces creamy goat cheese
1/4 cup sour cream
1 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
1 cup baby carrots
1 cup button mushrooms, cleaned and cut in half
1 bunch asparagus, steamed until al dente
1 pint cherry tomatoes, cleaned
2 cups cauliflower florets
2 cups broccoli florets

Steps:

Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

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