If you have bell peppers that are on the fritz, this is your sign to not throw them away! I had a craving for a cool, creamy dip to eat with mini naan breads while I enjoy the wonderful weather we’ve been experiencing. I know we think of dips as just yummy appetizers to share with your friends when you go out on the town, or to set out at parties you throw when it’s your turn to host at your place. However, they can be much more then that! Don’t you ever hear people say that the starter was their favorite part of their meal?! You can actually make a full meal out of small plates which has really always been something I’ve loved doing. I especially love when you go out with a bunch of people and agree to share everything because that way you can experience even more amazing hors d’oeuvres then you ever would have by ordering individually. This dip is very velvety, super thick, flavorful, and honestly slightly sweet in the best way! You’re going to want to make it all summer long!
You can’t have a roasted pepper dip without roasting the peppers so let’s start with that step, of course.
- On a sheet pan I have three bell peppers, cleaned, deseeded, and roughly chopped.
- I also chopped up a white onion and threw in a few cloves of garlic. You don’t have to take the skin off the garlic because after it roasts you will be able to squeeze the garlic out easily from the inside.
- Toss the vegetables in good olive oil, sea salt, and freshly cracked black pepper.
Roast at 425 degrees for 30 minutes!
When the vegetables come out of the oven let them cool for a few minutes and then blend up with two tablespoons of olive oil, the juice from 1/4 of a lemon, salt, and pepper.
Mix the roasted pepper mixture with a 15oz. container of ricotta cheese, 1/4 of Romano cheese, and a splash of heavy whipping cream.
- Season with chili powder, seasoned salt, oregano, and parsley.
Garnish with balsamic glaze, finishing oil, a handful of grated Romano cheese, and a pinch of parsley.
How beautiful is this dip Diamonds?! I think it’s just stunning! I mean you do eat with your eyes first, so I always go heavy on the garnish and presentation. 😉 This Roasted Red Pepper & Ricotta dip is just so perfect that it really does resemble an appetizer you’d order at a steakhouse in NYC, or at a high class bistro to fill up on before your main entree. The color, the taste, and the texture of this cheesy, herby, vegetable filled dip will blow you away!