Roasted Red Pepper and Goat Cheese Dip
- 1 large red pepper
- 2 cloves garlic, minced
- 4 ounces creamy goat cheese
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 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
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.
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