I wanted to share this recipe with you before New Year’s eve, so that you have something delicious to make as an appetizer if you are having folks over. I served it Christmas eve, and everyone here raved about it.
I looked through some different variations of this recipe before making it, and none of them had exactly what I was looking for so I came up with this version myself. It is so easy, and of course you can roast the peppers yourself if you have the time, or you can use them from a jar if you are really pressed for time. I served this with crackers and assorted vegetables on the side. It really is fantastic!
Roasted Red Pepper and Goat Cheese Dip
From LaFemmeCooks
8 oz goat cheese, at room temp
3-4 bell peppers (depending on size) seeded roasted and peeled
Juice from 1 lemon
1 package of Rondele spreadable cheese at room temp
1/3 cup sour cream
Salt and pepper to taste
Take the cheeses and sour cream from the fridge about an hour before you will make the dip. Once soft, add all ingredients to food processor and pulse until well combined. Serve.
Looks delicious; I know I would love it as I have recently combined muhammara and feta cheese and love the combo. Excellent idea for a dip, thanks!
I’ve made something similar using feta from Kim O’Donnel’s new cookbook. So delicious!