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Roasted Red Pepper Dip with Fresh Herbs

This Roasted Red Pepper Dip is packed with savory flavors and fresh herbs, which makes is a perfect match for Cabernet Franc. Recipe and photo credits: cookingchatfood.com Download Recipe PDF

Ingredients

2 cloves of garlic
7 oz jar roasted red peppers, drained — about 1 cup before chopping
8 oz sundried tomatoes, packed in oil, drained
¼ cup pepperoncini, drained and stemmed
8 oz cream cheese, softened
8 oz feta cheese
½ tsp low sodium soy sauce
Pinch of salt
A few grinds of black pepper
¼ cup extra virgin olive oil
1 cup loosely packed fresh basil
1 cup loosely packed fresh parsley
Baguette, for homemade crostini

How To Make

1
Soften the cream cheese: remove the cream cheese from the refrigerator 20 to 30 minutes before you plan to start making the dip so that it has time to soften.
2
Mince the garlic and other veggies: Add the garlic to a food processor, pulse to mince. Add the roasted red peppers, sundried tomatoes and pepperoncini to the food processor. Blend until they are finely chopped.
3
Add the cream cheese along with the feta cheese, soy sauce, salt and pepper. Blend until smooth, about 1 minute.
4
Add the herbs: With the motor running, gradually add the olive oil and blend until incorporated. Add the basil and parsley, pulse until finely chopped.
5
Serve with homemade crostini. Cut a baguette into ½” slices, brush with olive oil and rub with fresh garlic. Toast in a single layer in the oven at 350F for about 7 minutes, or until they turn golden brown.