| Yield: | About 2 cups of dip |
Ingredients
- 1 large red pepper
- 2 cloves garlic, minced
- 4 ounces creamy goat cheese
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- Salt
- Pepper
- 1/4 cup fresh oregano, chopped
- 1 cup baby carrots
- 1 cup button mushrooms, cleaned and cut in half
- 1 bunch asparagus, steamed until al dente
- 1 pint cherry tomatoes, cleaned
- 2 cups cauliflower florets
- 2 cups broccoli florets
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 194 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 21 mg |
| Sodium | 869 mg |
Reviews
This dip is a simple and delicious starter for any occasion! I add some sauteed spinach to brighten up the recipe for the holiday season.
I tried this recuipe last year for my holiday party. I thought that the dip turned out too runny and the goat cheese was a little too powerful. So I worked in a brick of cream cheese and another roasted pepper. I made the recipe a few times afterwards and tweeked it each time. This is what I use now:
2 large red pepper, roasted and minced
4 cloves garlic, minced
2 bricks cream cheese
1/4 cup sour cream
2 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
1 teaspoon cyanine pepper
2 large red pepper, roasted and minced
4 cloves garlic, minced
2 bricks cream cheese
1/4 cup sour cream
2 tablespoon lemon juice
Salt
Pepper
1/4 cup fresh oregano, chopped
1 teaspoon cyanine pepper
very tasty dip for veggies and pitas
This was a hit so much they were scraping the bowl. It seems more difficult than it looks but was so delicious I would do it again.
very easy to make and quick too. Great as a dip for vegs but esp good with garlic potatoes! Only yielded just over 1 cup but when it is so quick and easy make who cares!
This dip was a hit at my last party! It’s amazing. If you LOVE goat cheese you will love this recipe! Just make sure to roast your peppers. Do NOT buy pre-roasted peppers. After trying this dip at my party a friend of mine tried to make it. She said it did not come out the same because she bought roasted peppers instead of roasting them herself. The taste and texture was totally different.
I made this dip as an appetizer for a potluck dinner. I followed the recipe (except I used roasted peppers from a jar) and found that the dip was too runny. Also, the amount of garlic it calls for is too much. I used 1 large clove and think it is too much for my taste.