Leila's Roasted Red Pepper Goat Cheese Dip
(say that 3 times fast)
12 oz plain goat cheese 4 oz cream cheese (half stick) 1/2 red bell pepper 2 or 3 garlic cloves 1 slice cooked bacon, not crispy, chopped (optional) 2 T fresh basil, chiffonade salt & white pepper to taste
Roast the bell pepper and garlic in a little olive oil. Bell pepper should be slightly charred and still a bit firm, not mushy. The garlic should be golden and soft. Dice the pepper and give the garlic a rough chop. lightly salt and set aside.
In a food processor combine goat cheese and cream cheese until soft and creamy. Add bacon, garlic, S&P. Puree until well incorporated. Add half of the bell pepper and pulse a few times. With a spoon, gently mix in the remaining bell pepper and basil. Chill before serving...or heat in the oven and tell me how it turns out.