Roasted Red Pepper Dip

perfectly easy-to-make–and perfectly delicious–appetizer for all occasions. myRegence produced this video for the regence group.
Roasted Red Pepper Dip
by Tselani Richmond

Most roasted red pepper are just charred on the outside, but for this recipe, the peppers are actually cooked all the way through. This gives the dip a richer texture and flavor. If you want something lighter, swap out the crostini with fresh, seasonal vegetables. Any leftover dip can be frozen for up to six months.

4 medium red bell peppers
3 tablespoons olive oil
1 1/2 ounces soft goat cheese
1 tablespoon lime juice
24 thin slices baguette
3 or 4 drops hot pepper sauce (optional)
Salt and pepper

Preheat oven to 400 degrees. Rub peppers with 1 tablespoon olive oil and place on a rimmed baking sheet. Roast in oven, turning occasionally, until peppers look wrinkled and skin begins to brown, about 30 minutes. Place peppers in a medium bowl, cover tightly with plastic wrap and let steam 30 minutes. Once cool, peel and seed peppers.

Place peppers, 1 tablespoon olive oil, goat cheese and lime juice in bowl of food processor and puree until smooth. Taste and season with hot pepper sauce (if using), salt and pepper. Place dip in a bowl and cover tightly with plastic wrap. Refrigerate at least 2 hours or overnight.

Preheat broiler. Brush baguette slices with remaining tablespoon of oil. Broil until bread is crisp and begins to brown. Turn slices over and broil on second side. Serve crostini with red pepper dip.

Nutritional information per crostini
Calories: 61; total fat: 2g; cholesterol: 1mg; sodium (not including additional seasoning): 80mg; carbohydrate: 10g; total dietary fiber: 0g; protein: 2g

Makes 24 crostini