This past week my friend Esther gave me huge bag of beautiful Red Peppers from her family ranch here in the Coachella Valley – Rancho Leamus. I knew immediately that I wanted to make some of this dip. All you need are the peppers ,a small handful of fresh ingredients and a food processor then you are home free. You can dip Veggies, Sliced baguette toasts or Pita Chips into it and enjoy.
Ingredients
- 2 red bell peppers, seeded roasted and peeled
- ½ cup pitted Kalamata Olives
- 1 head roasted garlic, pulp squeezed and skin removed
- 8 ounces plain soft fresh goat cheese
- 8 ounces Cream Cheese
- 6 tablespoons virgin olive oil
- 7 tablespoons chopped fresh basil
- 3 tablespoons dried oregano
- kosher salt
- fresh ground pepper
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 goat & cream cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, 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 1 hour.
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