Here's the recipe - enjoy and have a great weekend!!
|the dip with those awesome light crackers!|
Roasted Red Pepper & Garlic Dip
5-6 sweet red bell peppers
1 head of garlic, whole, unpeeled of skin
3 cloves of garlic, skin removed
2-3 tbsp olive oil
1 container Boursin Light Garlic & Herbs
1/2 cup light cream cheese
salt & pepper
Preheat oven to 425degrees. Wash outside of peppers and arrange on a cookie sheet.
At the same time, take the head of garlic and place on a square of tin foil - pour some olive oil over top and then wrap the garlic tightly in the tin foil.
Place the pan of peppers and the garlic pkg in the oven and bake for about 30 minutes or until the peppers start to turn black.
Remove the peppers to a large bowl and cover with plastic wrap to allow to sweat. When the peppers are cooled off enough to handle, remove the skins from the peppers and discard the stem and seeds. Also, trim the inside of the peppers of that light coloured "membrane" - let the peppers cool completely.
With the garlic, remove the cloves (which will look nice and golden brown) from the skins. If there is oil left over hanging out in the tin foil, dump that in your food processor. Also, let the garlic cool off completely.
Everything cooled off? Now it's time to make the dip: in your food processor, combine the roasted red peppers, the roasted garlic cloves, the 3 uncooked cloves, and another tbsp or so of olive oil and pulse until chunky and broken down.
Add in your Boursin and cream cheese, along with salt and pepper.
Guess what? You're done - let chill for a couple of hours and then serve with some of your fave crackers, flat-breads, veggies, on a bagel, or even use it on some pasta. It's pretty versatile and very delicious - super garlicky though! If you're not into the garlic, then omit the 3 raw cloves!!