My husband and I are pretty set in our ways.
“I don’t like red peppers.” – Me
“I don’t like feta cheese.” – Him
However, if you saw us inhaling my sister-in-law’s Roasted Garlic and Red Pepper Dip last night, trust me, you wouldn’t know it. Creamy and flavourful, with just the right amount of heat, the dip is a perfect late-summer appetizer and pairs wonderfully with barbecue and beer. My SIL admittedly scooped the recipe from Emeril Lagasse and adapted it as her own, serving it with Twistos (so good!).
We were well into noshing on the dip when I decided I simply had to blog it, so forgive the “eating-in-progress” photo. And if you happen to have leftovers, do this:
– Use it as a spread for sandwiches and wraps
– Heat through and toss it with freshly cooked pasta
– Use it as a topping for baked potatoes
– Spread it over a pizza crust in lieu of tomato sauce; top with roasted veggies
Of course, you could always simply enjoy round two of dipping. Click here for the recipe – Enjoy!