Roasted Garlic and Pepper Dip
November 25, 2010 § Leave a comment
4 oz. feta cheese, or goat cheese at room temperature
12 oz. cream cheese, at room temperature
3 cloves roasted garlic
2 roasted anaheim peppers
1/2 cup cooked, cooled and crumbled bacon
1/2 tsp salt
1 tsp. black pepper
Take one third off the top of a whole head of garlic. Place in a foil bowl, and drizzle with olive oil. put in a 425 degree fareneheit oven for about 25 minutes. Garlic will become fragrant and golden on top. Remove from oven and let cool.
The cloves will now be soft and easy to remove from the head. Put 3 of the cloves into a food processor. Save the other cloves for another use…like garlic mashed potatoes!
Roast 2 anaheim peppers. When cool remove skins and seeds. Chop up into manageable pieces to put in your food processor with the garlic. Whiz until combined.
Not familiar with roasting peppers? Check here for the ‘How To” of it all.
Add the feta cheese, cream cheese, bacon, salt and pepper to the processor. Process until smooth.
Refridgerate for at least 30 minutes for flavors to blend, and serve.