Roasted Red Pepper Dip
Healthy vegetable dippers make this pepper dip a great appetizer or snack.
2 red sweet peppers or one 7-oz. jar roasted red sweet peppers, drained
1 fresh red chili pepper or 1 to 2 tsp. bottled chopped red jalapeno pepper
8 ounces soft goat cheese or cream cheese, cut up
2 tablespoons olive oil or cooking oil
1 tablespoon honey
1 clove garlic, quartered
2 tablespoons snipped fresh rosemary, basil or oregano or 1 tsp. dried rosmary, basil or oregano (crushed)
Assorted vegetables (such as whole small carrots, broccoli flowerets, jicama strips, and zuchini slices) and/or tortilla chips
To roast peppers:
Cut peppers in half lengthwise; remove stems, seeds, and membranes. (When working with the chili pepper, cover your hands with plastic bags so the oils in the pepper dont burn your skin.) Place, cut sides down, on a large foil-lined baking sheet. Bake in a 450 degree F. oven for 15 to 20 minutes or until skins are blistered and bubbly. Fold up foil on baking sheet around peppers to form a packet, sealing edges. Let stand for 20 minutes to loosen skins. Peel peppers; cut into pieces.
Make Ahead Tip
If desired, roast the peppers ahead, then cover and refrigerate for up to 24 hours.