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Rachael Ray

Roasted Red Pepper Dip

Serve with Tuna Mini Melts with Rosemary, Prosciutto with Pears and Arugula and Portobello Pizzas.

Serve with Tuna Mini Melts with Rosemary, Prosciutto with Pears and Arugula and Portobello Pizzas.

Ingredients

  • 4 roasted red peppers, patted dry and coarsely chopped
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1 endive, leaves separated
  • Pita crisps (such as Stacy's brand)

Preparation

Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

Ingredients

  • 4 roasted red peppers, patted dry and coarsely chopped
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1 endive, leaves separated
  • Pita crisps (such as Stacy's brand)

Directions

Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

Tags:cheese, Dinner, food processor or blender, grains and breads, rice, Roasted, spreads or dips, undoRS, vegetables