Wednesday, April 28, 2010

Roasted Vegetables and Cheese Dip

I don't often cook with prepared ingredients, however, I found this awesome mix of roasted vegetables and I wanted to do something with it. It's a mixture of roasted peppers, onions, eggplant and garlic and it's a little strong on its own.

I love roasted vegetables but I really dislike the actual roasting. The pan gets all sticky and half the time I burn my hands on the peppers trying to peel them, so this mix looked like a welcome helping hand.

Along came a party for a friend and I immediately thought about using the mix for a nice creamy dip. Meredith suggested I add a bit of spice to it so I also threw in some red pepper flakes. My first test-run used pressed cottage cheese (because that's what we had), but for the final, I chose cream cheese and added some chopped olives.

Roasted Vegetables and Cheese Dip
  • 1 package (250g) cream cheese (at room temperature)
  • 3/4 cup roasted red pepper spread
  • 1/2 cup sour cream
  • 1/4 cup sliced green olives
  • 1/4 tsp red pepper flakes
  • fresh ground black pepper to taste
  1. Using a fork, fold cream cheese and red pepper spread together until thoroughly mixed.
  2. Fold in remaining ingredients

  • roasted red pepper spread can be substituted for 1/2 cup pureed roasted red peppers, onion, garlic, salt and 1 tbsp tomato paste
  • for a smoother dip, puree all ingredients in food processor
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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