1 red pepper
8 oz (250 g) soft goat cheese
4 oz (125 g) feta cheese, preferably goat's milk, crumbled
1/3 cup (75 mL) chopped herbs such as basil, oregano, parsley and chives
Freshly ground black pepper to taste
1. Preheat broiler.
2. Place pepper on baking sheet; broil, turning often, until skin is charred. Place in a bowl covered with plastic wrap. When cool, peel and seed; cut into strips. Drain on paper towels.
3. In food processor, purée pepper and cheeses until smooth. Transfer to a bowl; stir in herbs and season with pepper. Cover and refrigerate for up to 5 days.
2. Place pepper on baking sheet; broil, turning often, until skin is charred. Place in a bowl covered with plastic wrap. When cool, peel and seed; cut into strips. Drain on paper towels.
3. In food processor, purée pepper and cheeses until smooth. Transfer to a bowl; stir in herbs and season with pepper. Cover and refrigerate for up to 5 days.
1 comment:
I don't even like goat cheese but I liked this dip! good job, Karin.
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