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.