Roasted Red Pepper And Goat Cheese Dip

• 4 red bell peppers, seeded roasted and peeled
• 2 heads roasted garlic, pulp squeezed and skin removed
• 8 ounces plain soft fresh goat cheese
• 6 tablespoons virgin olive oil
• 7 tablespoons chopped fresh basil
• 3 tablespoons dried oregano
• 2 tablespoons chopped fresh rosemary
• kosher salt
• fresh ground pepper

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 375u0b0F 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.

red bell peppers, garlic, goat cheese, virgin olive oil, fresh basil, oregano, fresh rosemary, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/roasted-red-pepper-and-goat-cheese-dip-240190 (may not work)