| This recipe is liked by 1 person(s). |
Roasted Red Pepper and Goat Cheese Dip (Food and Wine)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Made for dinner club on 10/4/14 SERVINGS: MAKES ABOUT 2 1/2 CUPS •FAST •VEGETARIAN Roasted sweet red peppers complement the tangy goat cheese in this smooth and creamy dip. Serve it with vegetables, toasted brioche, breadsticks or pita crisps. Plus: More Appetizer Recipes and Tips | |
| 3 large | red bell peppers |
| 11 ounces | mild goat cheese |
| 3 ounces | cream cheese, softened |
| 2 tablespoons | heavy cream |
| Salt | |
| freshly ground pepper | |
| 1 tablespoon | finely chopped fresh flat-parsley |
Roast the bell peppers over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic and let steam for 20 minutes. Peel the peppers, discarding the peels, cores, ribs and seeds.
Transfer the peppers to a food processor or blender and process until finely chopped; set aside 1/2 cup. Add the goat cheese and cream cheese to the processor and puree until smooth. With the machine on, add the cream and process until combined. Transfer to a bowl and stir in the reserved chopped peppers. Season with salt and pepper. Stir in the parsley and serve.
MAKE AHEAD The dip can be refrigerated for up to 3 days. Allow to return to room temperature.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe