Roasted Red Pepper And Goat Cheese Dip - cooking recipe

Ingredients

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

Preparation

To roast peppers:
Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
Roast in oven at 375\u00b0F until skin blisters. Remove from oven, cool and peel off skin.
To make dip:
Place the red peppers, garlic and cheese in a food processor.
Pulse until smooth.
Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
Place in a serving bowl; stir to make sure that the dip is homogenized.
Cover and refrigerate for 2 hours.