Not too long ago, we made this roasted red pepper sauce and served it with pasta. I was shocked by how much I liked a sauce made from roasted red pepper rather than tomato. Who knew? Because of my new found appreciation for roasted red peppers we thought…what else can we make with them?!
On Sunday we went over to my parents for a causal grilling afternoon. Our aunt, uncle and cousin came over for dinner and visited the baby. Kara and I were in charge of an appetizer and a dessert. We decided on this Roasted Red Pepper Dip. It was a cinch to make and everybody really enjoyed the goat cheese/roasted red pepper combo!
BTW…does everybody notice the cute doxie plate? #swoon!!
Here’s what you’ll need
Once the pepper is roasted let it steam, covered in a bowl
Peel off the skin the mix together with goat and ricotta cheeses, plus s&p
Serve with crackers, pretzels, toasted bread or veggies!
- 1 red bell pepper
- ¼ cup ricotta cheese
- ¼ cup goat cheese
- salt and pepper to taste
- 2 tablespoons sunflower seeds
- crackers, for dipping
- Place the red bell pepper directly onto the oven rack and roast the pepper at 375 degrees F until charred, about 45 minutes.
- Remove roasted pepper from the oven and immediately transfer to a small bowl. Cover with plastic wrap until pepper is cool enough to handle. Pull off the stem and remove the seeds. Peel off the skin and discard skin.
- Place the roasted pepper in a food processor along with the ricotta cheese, goat cheese, salt and pepper. Blend until combined and smooth.
- Store the dip in the fridge until you’re ready to serve. To serve, garnish with sunflower seeds and serve with crackers, toasted bread, pretzels and veggies.
