Ingredients for 4 servings:
1. 4 red bell peppers, seeded roasted and peeled
2. 2 heads roasted garlic, pulp squeezed and skin removed
3. 8 ounces plain soft fresh goat cheese
4. 6 tablespoons virgin olive oil
5. 7 tablespoons chopped fresh basil
6. 3 tablespoons dried oregano
7. 2 tablespoons chopped fresh rosemary
8. kosher salt
9. fresh ground pepper
Directions:
1. To roast peppers:
2. Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
3. Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
4. To make dip:
5. Place the red peppers, garlic and cheese in a food processor.
6. Pulse until smooth.
7. Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
8. Place in a serving bowl; stir to make sure that the dip is homogenized.
9. Cover and refrigerate for 2 hours.