Yesterday was my friends Lindsay & Chad’s baby shower. Can you believe it? They’re going to have a BABY! There’s going to be a little munchkin to hold, and spoil rotten (cookies! movies! toys!), and then promptly give back to her parents. It’s fun to be an aunt.
I helped provide some snacks for the party, some pumpkin-chocolate chip bars and this amazing roasted pepper dip. I was a bit skeptical of its consistency…it was supposed to be a recipe for crostini, but the roasted pepper mixture was a little too runny for that. I just spooned it into a bowl and served it with bread for dipping, which worked out really well. Unfortunately, I forgot to get a photo of it…just picture a creamy, smooth marinara sauce, flecked with bits of green onion. Are you picturing it?
I highly recommend this recipe…everyone loved it, it’s really quick and easy, and I think it would be great for spreading on sandwiches or even tossing with pasta. The key ingredient here is the smoked paprika…it’s so flavorful and fiery, unlike regular old paprika. It’s really worth the effort to find it.
Roasted Red Pepper and Cheese Dip
- 1/2 cup coarsely chopped drained roasted red peppers (from a jar is fine)
- 1/4 cup chopped green onions (green part only)
- 2 teaspoons drained capers
- 2 teaspoons smoked Spanish paprika (Pimenton Dulce)
- 1 garlic clove, peeled
- 1 cup ricotta cheese (I used low-fat)
- 4 ounces cream cheese, at room temperature (again, I used low-fat)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
Combine first 5 ingredients in food processor. Blend until almost smooth. Add all cheeses and oil; process until blended. Transfer to a small bowl; season with salt and freshly ground pepper (I actually forgot to do this, and it was fine without it).
Makes about 2 cups.