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Author Notes: From the moment I heard about burrata cheese many years ago…I wanted to go to there. My quest to find it was almost comical – any time I went to a grocery store or market, I searched, always to be met with a “we just sold out of it,” “we usually have it, but not today,” or “what are you looking for? huh?”
A few weeks ago, my noble quest came to a much-celebrated end. Even the fact that it was $12 didn’t stop me. Years, I’d been searching. YEARS! I did a little victory dance and ran up to the register with it, then ran home to make a cheese board.
To round out the cheese board, I piled on some prosciutto, grilled up a red pepper and made an extremely simple dip, and poured out some herbed olive oil for dipping. I also served an arugula salad on the side. You know – so I could say I ate more than bread, meat and cheese for dinner.
This Grilled Red Pepper Dip can also be used as a stand-alone dip for crackers or tortilla chips, or spread on a sandwich or burger. Or just eaten with a spoon, if you’re into that sort of thing. —foxeslovelemons
Makes 3/4 cup dip
- 1 red pepper, seeded, stemmed and cut into quarters
- Nonstick cooking spray
- 2 teaspoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- Preheat grill for direct grilling over medium-high heat. Spray pepper quarters with nonstick cooking spray; transfer to grill rack. Grill 4 to 6 minutes or until dark grill marks appear; turning occasionally.
- Transfer peppers to food processor. Add remaining ingredients; process until desired consistency is reached (I left mine a bit chunky, but you could process until completely smooth if desired).
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish