Roasted Red Pepper Dip

2  Red sweet peppers or one 7-oz. jar roasted red sweet peppers, drained
1  Fresh red chili pepper or 1 to 2 tsp. bottled chopped red jalapeno pepper
8  oz. soft goat cheese or cream cheese, cut up
2  Tbsp. olive oil or cooking oil
1  Tbsp. honey
1  Clove garlic, quartered
2  Tbsp. snipped fresh rosemary, basil or oregano or 1 tsp. dried rosemary, basil or oregano (crushed)
Assorted vegetables (such as whole small carrots, broccoli flowerets, jicama strips, and zucchini slices) and/or tortilla chips.

Directions:

Roast fresh sweet peppers and fresh chili pepper according to the directions below.

In a food processor bowl or blender container combine roasted sweet peppers, roasted or bottled chili pepper, goat cheese or cream cheese, olive oil or cooking oil, honey, and garlic.

Cover and process or blend until smooth. Add rosemary, basil, or oregano; pulse until combined. Transfer dip to a serving bowl.

Serve immediately or cover and refrigerate for up to 2 days. Serve with assorted vegetables and/or tortilla chips.

Makes 1-1/2 cups (24 1-tablespoon servings).

To roast peppers:

Cut peppers in half lengthwise; remove stems, seeds, and membranes. (When working with the chili pepper, cover your hands with plastic bags so the oils in the pepper don’t burn your skin.)

Place, cut sides down, on a large foil-lined baking sheet.

Bake in a 450° F. oven for 15 to 20 minutes or until skins are blistered and bubbly.

Fold up foil on baking sheet around peppers to form a packet, sealing edges.

Let stand for 20 minutes to loosen skins.

Peel peppers; cut into pieces.

Make-ahead tip:

If desired, roast the peppers ahead, then cover and refrigerate for up to 24 hours.

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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2 Responses to Roasted Red Pepper Dip

  1. Jennirific says:

    I make a very similar dip and it always is well liked, great minds think alike!

    • It is funny how there are so many similar, and yet everyone puts their own spin on it. My daughter being Vegan takes regular recipes and creates things she will eat, so we never know what we will come up with between the two of us. Enjoy!

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