Wednesday, August 13, 2008

Herbed Red Pepper & Goat Cheese Dip

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.

Makes 1 1/2 cups (375 mL)

Originally found here

1 comment:

sweetpea said...

I don't even like goat cheese but I liked this dip! good job, Karin.