Roasted Red Pepper Cheese Dip
I mentioned in my posts of the Veggie & Cheese Bagel and Bonfire Eclairs that we spent last weekend at Becky's lake house. We thought there was a blender and there was not a blender so this recipe changed from the original, but I think overall I think it was a success. We served this recipe as a light lunch with the Grilled Cheese Wheel recipe because all of the bread/vegetables could be used for both.
Adapted from Life as a Strawberry.
-1 red bell pepper
-1/4 cup ricotta cheese
-1/4 cup goat cheese
-salt and pepper to taste
-parsley for garnish
-baguette slices and veggie sticks, for dipping
|To roast the red pepper, cook it on high on the grill, turning until the skin is charred.|
Make sure to poke the pepper with a knife, too much steam could build up.
If you're cooking inside follow these instructions.
|The pepper charring process took about 10 minutes.|
Toast the sliced baguette at the same time.
|Make sure all of the sides look like this.|
|Put the roasted red pepper in a covered bowl and let steam.|
The skin should remove easily.
|Remove the seeds and give the pepper a rough dice.|
Stir into the cheeses.
|Top with parsley.|
I think this recipe would have been better if it was blended like the original called for, but this still tasted good. There was a lot of chopped pepper throughout the dip and it wasn't difficult to get a piece of the pepper onto a piece of baguette or celery. Overall, this was a success this would be good for a summer party.