Zutaten für Roasted Red Pepper And Goat Cheese Dip
- Red Bell Peppers
- Roasted Garlic
- Soft Fresh Goat Cheese
- Virgin Olive Oil
- Fresh Basil
- Dried Oregano
- Fresh Rosemary
- Kosher Salt
- Fresh Ground Pepper
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Zubereitung von Roasted Red Pepper And Goat Cheese Dip
- Preheat oven to 375°F (190°C).
- Halve 2 large red bell peppers and place cut-side up on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
- Roast for 30-40 minutes, or until the skin is blistered and blackened.
- Remove from oven, place in a bowl, cover with plastic wrap, and let cool completely. Once cool, peel and deseed the peppers.
- While peppers cool, prepare the dip. Add 8 ounces of goat cheese, 2 cloves minced garlic, and the roasted red peppers to a food processor.
- Pulse until smooth.
- Add 2 tablespoons olive oil, 1/4 cup chopped fresh basil, 1 tablespoon dried oregano, 1 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until well combined but still slightly chunky.
- Transfer to a serving bowl.
- Stir gently to ensure the dip is evenly mixed.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
56g
Carbs
4g
