Goat Cheese and Yellow Pepper and Dill Dip

[Guest guest]

Goat Cheese and Yellow Pepper and Dill Dip

 

2 whole yellow peppers,

8 ounces sharp soft goat cheese

2 tbsps. chopped dill, plus 1 sprig for garnish

3 tbsps. extra virgin olive oil

1 tbsp. lime juice

coarse salt and fresh cracked black pepper

pinch cayenne or use m0ore and make it spicy

 

Preheat oven to 400 degrees.

Lay peppers on a baking sheet and roast until charred and soft, about 30 to 35

minutes, turning them halfway through the cooking time. Transfer immediately to

a plastic bag and seal shut to steam off skin.

Once cool enough to handle, peel the skin off the peppers and discard the skins.

Put them in a food processor and pulse until puréed. Add the goat cheese, olive

oil, dill, lime juice and salt, pepper and cayenne to taste. Pulse until

combined.

Serve with the your favourite pitas or bread.

Makes about 2 cups.