Roasted Red Pepper and Chevre Dip

[Pam R]

Roasted Red Pepper and Chevre Dip

I created this recipe for one of my weekly cooking columns. It's great for dipping veggies, spreading on crackers or with pita.

• 2 medium red bell pepper, cut in half, cored and seeded
  
• 2 cloves garlic
  
• 1/4 c basil leaves (6-8 large leaves)
  
• 4 oz chevre cheese
  
• 4 oz light cream cheese
  
• 1 T balsamic vinegar
  
• 1/4 tsp black pepper
  
• 1/2 tsp salt
  

Place the peppers skin side down on a baking sheet, lined with parchment paper and roast for 15 minutes at 400º F. Flip the peppers roast another 20-25 minutes, until the skins on the peppers have started to blacken and the peppers have softened. Place peppers into a bowl and cover with plastic. When cool, peel the skins.

Puree the peeled peppers, garlic and basil, scraping down the sides a couple of times. Add the chevre, cream cheese, balsamic vinegar, salt and pepper and puree until smooth.

Transfer to a serving dish and serve immediately or cover with plastic wrap and refrigerate for up to two days.

Keywords: Kosher, Food Processor, Easy, Cheese, Dip

( RG1506 )