Roasted Red Pepper and Goat Cheese Dip (Food and Wine)

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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.

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