RED GODDESS DIP | EASY Dip Recipe | Grandma Bessie’s House

The best part of eating while attending a holiday party is eating the various holiday dips, sauces and spreads. This episode features our RED GODDESS DIP. This dip is a mix of roasted red pepper, sun-dried tomatoes, roasted garlic and cheese. It has a rich, complex flavor and is perfect for dipping vegetables or chips. It also tastes good with toasted bread.

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RED GODDESS DIP
1 head garlic
1 small red bell pepper
salt and pepper (optional, for seasoning garlic head)
1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped, plus more for garnish
olive oil from can or jar of sun-dried tomatoes
4 ounces cream cheese, softened & at room temperature
4 ounces goat cheese, softened & at room temperature
1/2 cup sour cream, softened & at room temperature
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/3 cup Kalamata olives, pitted & chopped, plus more for garnish
1 large green onion, sliced (green part only)
serve with fresh vegetables, chips or toasted bread

1. Preheat oven to 400°F. To roast garlic: Slice off top of garlic head to expose cloves. Place head in aluminum foil, a piece large enough to encase garlic head. Drizzle head with olive oil from jar of sun-dried tomatoes and season with salt and pepper (optional). Wrap garlic in foil and set aside. To roast red bell pepper: Coat bell pepper with olive oil from jar of sun-dried tomatoes. Place both, the red bell pepper along with the aluminum wrapped garlic on a wire baking rack. Bake bell pepper for up to 30 minutes. Bake garlic for 45 minutes to 1 hour. Remove from oven. Allow bell pepper and garlic to cool. Once cooled, peel and remove seeds from bell pepper. Roughly chop and set aside. Remove garlic cloves from head. Set aside.
2. In a high-powered food processor add sun-dried tomatoes, roasted red bell pepper, cream cheese, goat cheese, roasted garlic cloves, sour cream, salt and pepper. Process until fully combined. If needed, scrape sides of food processor with a plastic spatula and continue processing.
3. Place dip into a large bowl. With a plastic spatula, fold in olives. If dip is too thick, thin it with olive oil from jar of sun-dried tomatoes. Once combined, transfer to a shallow bowl. Garnish with sun-dried tomatoes, black olives and green onion. Refrigerate dip until ready to serve.

If you love making dip, then this recipe is for you. It is a must have when you need a quick appetizer or when in need of an appetizer for potlucks, family gatherings, barbeques, tailgating and the like. Just saying…you should try this easy homemade dip today.

Have your guests coming back for 2nds and 3rds,
Dana

MUSIC ATTRIBUTION
1. Jolly Old St Nicholas (Instrumental) by E’s Jammy Jams (YouTube free music library, attribution not required)
2. Christmas Village by Aaron Kenny (YouTube free music library, attribution not required)