Roasted Sweet Pepper And Goat Cheese Dip Recipes

ROASTED PEPPER AND GOAT CHEESE SANDWICH

Steps:

• If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
• In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
• Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.

GOAT CHEESE WITH MARINATED ROASTED PEPPERS

Steps:

• Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
• Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
• Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
• Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

BAKED GOAT CHEESE AND ROASTED BEET DIP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
• Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
• Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
• Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
• Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• To roast peppers:.
• Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
• Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
• To make dip:.
• Place the red peppers, garlic and cheese in a food processor.
• Pulse until smooth.
• Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
• Place in a serving bowl; stir to make sure that the dip is homogenized.
• Cover and refrigerate for 2 hours.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD

Steps:

• Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

ROASTED PEPPER DIP

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, onion, garlic powder and pepper. Refrigerate for at least one hour. Serve with crackers.

GOAT CHEESE SPREAD IN ROASTED PEPPER CUPS

Steps:

• Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain., In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish., Bake, uncovered, at 350° until heated through, 25-30 minutes., Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread.

ROASTED SWEET PEPPER AND GOAT CHEESE DIP

Steps:

• Toast bread crumbs in butter over, til browned. Set aside.
• In a large bowl, whisk together goat cheese, sour cream, and olive oil until smooth.
• Mix in roasted sweet peppers, capers, sultanas, and basil til combined.
• Salt and pepper to taste.
• Top with toasted bread crumbs.