Ingredients
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2 heads roasted garlic, pulp squeezed and skin removed
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8 ounces plain soft fresh goat cheese
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6 tablespoons virgin olive oil
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7 tablespoons chopped fresh basil
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3 tablespoons dried oregano
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2 tablespoons chopped fresh rosemary
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kosher salt
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fresh ground pepper
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4 red bell peppers, seeded roasted and peeled
Instructions
- To roast peppers:
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.