This dip is one I roll out regularly (that and my spinach and smoked feta dip). It's delicious, and teamed with some easy pita chips, it's always been a crowd pleaser. There are a few steps to the dip, but if you're a girly-swot like me in the kitchen, you're bound to have a bag of frozen roasted peppers lurking in the freezer :) seriously though...I buy them when they're cheap, roast them off, peel them and pop them into a large plastic bag, flat in the freezer. This means the peppers are free flow and you can grab a handful out at a time. Great for salads, pastas or in this case...Dip. Alternatively keep a jar of store bought roast peppers in the cupboard. The goats cheese adds a lovely tartness to the dip, but on more than one occasion I've forgotten to put it in and the dip still turns out well, just up the anti a bit on the lemon juice to offset the sweetness of the peppers and the cream cheese.
Roast Red Pepper and Goats Cheese Dip
- 2 large or 3 medium red bell peppers (capsicum) - this time I used one red and one yellow.
- 200 grams cream cheese
- 100 grams sour cream
- 60 grams crumbled goats cheese
- 2 teaspoons lemon juice
- pinch white pepper
- pinch salt
- 1 clove garlic, crushed
- Pita or Arabic Bread
- Oil spray
- your favourite seasoning - I like garlic salt, or italian blend herb seasoning mixed with sea salt
Roast the peppers
Cut the peppers into quarters, removing the seeds and membrane, pop skin side up in a roasting pan under the grill and cook until starting to blacken. Put into a bowl, cover with plastic wrap and leave to cool. Once cool, peel the skin off the peppers and discard the skins.
Making the dip
- Put the red peppers, lemon juice and garlic into a food processor or blender and blitz until it's as smooth as you can get it.
- Add the cream cheese, goats cheese and sour cream and blend until combined. Season with the salt and pepper, and add more lemon juice if required.
Making the Pita Chips
- Pre-heat oven to 200 degrees celsius (400 degrees fahrenheit)
- Arabic bread has two layers, cut around the outside of the bread and peel the two layers apart.
- Spray each piece with oil spray and sprinkle with your favourite herbs and salt, or your favourite pre-mixed seasoning.
- Cut into triangles and bake for 3 to 4 minutes in the middle of the oven until brown and crisp. Be careful when baking, the difference between crisp and golden and in the bin black is a matter of seconds.
The pita chips will keep for 5 days in a sealed container, if they're a bit soft when you get them out, just pop them in a hot oven for 30 seconds to crisp up again. The dip will keep in the fridge for 3 days, unfortunately unlike most things I make, it isn't freezable, so you'll just have to scoff it all!