Wednesday, June 18, 2008

Roasted Red Pepper Dip

This recipe was given to me by the mom of one of Emmett's preschool classmates. I need to get it down so I don't forget it--she literally just rattled off the ingredints while we chatted at the wind up party today.

In a food processor place:
  • equal parts cream cheese and goat cheese (I used a 140 gm package of goat cheese and around 1/2 of a 250 gm package of cream cheese)
  • 1 300-ml jar roasted red peppers, drained
  • 1 scant 1/4-1/2 tsp balsamic vinegar
Blend until smooth. Serve with your favourite crackers, pita chips and raw veggies.

I was told this is also fantastic as a burger topping and sandwich spread.

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