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.


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