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Archive for Wednesday, June 25, 2008

Roasted Red Pepper Dip

June 25, 2008

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3 large red bell peppers

2 cloves garlic, unpeeled

1/2 to 1 cup ricotta cheese, drained

1/2 to 1 teaspoon salt

Heat broiler or grill. Roast the peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small brown paper bag (or place in a bowl; cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in bowl of a food processor; squeeze roasted garlic out of skins into the bowl. Pulse until nearly pureed. Add 1/2 cup of the ricotta cheese and salt to taste; pulse until well blended, adding more cheese, if needed for dipping consistency. Makes 3/4 cup.

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