Greek- Inspired Red Pepper Dip

With the thermometer rising it is time to take to the hills. Todays Greek themed picnic included dolmades nistimi, cold cuts, and a Greek Barley and Arugula Salad. To begin our feast we paired crispy, colourful garden vegetables with a roasted pepper and goat cheese dip. Begin by roasting 2 heads of garlic for a deep, earthy flavour. You can find instructions here from The Kitchn.

Roast red peppers and blend with herbs and mild goat cheese. Allow the flavours to blend for at least 2 hours or overnight. Pack it up in your picnic basket and this cheerfully coloured dip will turn heads at your next outing. It can also be used as a spread on sandwiches.



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
1 large handful of fresh basil, chopped
1 tablespoon dried oregano
1/2 tablespoon chopped fresh rosemary
kosher salt and freshly ground pepper to taste

To roast peppers:

Preheat oven to 375°F

Slice peppers in half and place cut side up on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt.

Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.

To make dip:

Place the red peppers, garlic and goat 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

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