Goat Cheese and Yellow Pepper Dip
- serves 8
2 yellow peppers, halved, seeded
2 jalapeno peppers, cut in half and de-seeded
2 Tbsp olive oil (30 ml)
8 oz sharp soft goat cheese (224 g)
2 Tbsp chopped dill, plus 1 sprig for garnish (30 ml)
1 Tbsp lime juice (15 ml)
Coarse salt and fresh cracked black pepper
Pinch cayenne, optional
Lavash crackers, for dipping
1. Preheat oven to 400 degrees F.
2. Brush yellow peppers and jalapenos with the oil and place them, cut side down, on a baking sheet. Roast until charred and soft, about 30 minutes, turning them halfway through the cooking time.
3. Place roasted peppers in a bowl and cover with plastic. The steam will help loosen the skin off the peppers. 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, dill, lime juice, and the salt, pepper, and cayenne to taste. Pulse until combined. Serve with the lavash. Makes 2 cups.