This dip! It’s great. Kyle and I ate the whole batch in one afternoon this week. We slathered it on french bread, veggies, you name it.
If you’re like me and game-casting March Madness 24/7, you’ve probably hit the same wall I have where I’m ready to watch the games online in my own apartment rather than stuff my face with wings and fries for the umpteenth day in a row. I am officially at the point where I NEED VEGETABLES.
Enter this dip. It’s super flavorful AND super veggie-ful, and makes a great addition to any viewing party smorgasbord. If you’re not into basketball (I forgive you) make it anyway!
If you know me, you know I’m a sports girl. And while the big snacks/dip/party platter hullabaloo is generally reserved for the Super Bowl (especially in the food blogger world), I am a firm believer that all good games deserve a good buffet.
Maybe I’m unusual. But I’ll take my #7 Roy jersey (even though he retired, un-retired, and then went to Minnesota) with wings (or pepper dip!), a Blazer game, and a cheap beer over almost anything else. I’ll be the one sportin’ my colors and screaming at the TV. But I’ll make you this pepper dip, so you’ll forgive me (even if I accidentally scream at you, too. My bad).
This roasted red pepper cheese dip is quick, easy, and sure to be a hit!
- 1 red bell pepper
- 1/4 cup ricotta cheese
- 1/4 cup goat cheese
- salt and pepper to taste
- parsley for garnish (optional)
- baguette slices and veggie sticks, for dipping (optional)
- Roast the red bell pepper at 375 (I place it directly onto the rack in my oven, rather than using a baking sheet) until it is nice and charred, about 45 minutes. Remove from the oven and immediately put in a small bowl, and cover with plastic wrap. Let sit at least ten minutes (I recommend letting it sit until it’s cool enough to handle). The steam that forms under the plastic wrap will help you later when you go to remove the skin.
- When the pepper is cool enough to handle, pull off the stem and discard the seeds. Then peel off the skin with your fingers. Discard skin.
- Place the roasted pepper in a small blender or food processor along with the ricotta, goat cheese, salt and pepper. Blend until you have a smooth mixture.
- Serve the dip immediately or keep it in the fridge until you’re ready to use it. To serve, garnish with a bit of parsley and place dip on a platter with bread and veggies.
This dip is super simple, which means it’s easy for you to add your own twist to it. Use different cheeses if you like, or add some lemon juice to the dip for a zing of citrus. I’m also planning on heating a batch up and using it as a pasta sauce – YUM. Be creative, and let me know if you find a variation you love!