1. To roast peppers: 2. Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt. 3. Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin. 4. To make dip: 5. Place the red peppers, garlic and cheese in a food processor. 6. Pulse until smooth. 7. Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended. 8. Place in a serving bowl; stir to make sure that the dip is homogenized. 9. Cover and refrigerate for 2 hours. ---------------------------------------------------------------------------
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Ingredients
