A simple and delicious appetizer to make for entertaining friends and family – Ricotta & Roasted Red Pepper Dip!
Did you know red peppers contain more vitamin C than most other fruits and vegetables, including oranges? In preparation for fall and winter (flu season), when we start feeling the flu or a nasty cold coming on, we should bite into a red pepper versus an orange!? Or better yet, bite into this ricotta & roasted red pepper dip!
Red peppers are one of my favorite vegetables, but my husband dislikes them, he usually picks out all the bell peppers whenever they come in a dish he orders (I know, I know). I never knew why he disliked these healthy and appetizing vegetables so, I guess we all have our quirks; however, even he, the one who hates bell peppers and picks them out, loves this appetizer. It’s a way to make something the whole family will enjoy (even the picky eaters)!
The creaminess from the ricotta cheese paired with the small amount of bitterness from the roasted red pepper makes this a scrumptious appetizer. Plus this ricotta & roasted red pepper dip involves very few ingredients and steps, making it the perfect, “throw it together last minute, but still looks gourmet appetizer”.
This appetizer can be served with baguette bread or crackers as it’s easily ‘dip-able’.
- 2 red peppers
- 1 cup ricotta cheese
- 1/2 cup mayonnaise
- 1/2 cup parmesan cheese
- 1 garlic clove minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 baguette
Preheat oven to 400 degrees.
Halve, de seed and remove stems from the red peppers, and place on a greased baking sheet. Roast for 10-15 minutes until skin is browned and cracked.
Let peppers cool for 1-2 minutes, then remove skin and roughly chop roasted red pepper.
In a bowl, mix together ricotta, mayonnaise, roasted red pepper, garlic, salt & pepper. Spoon into a small baking dish (I used a small cast-iron skillet), and sprinkle with parmesan cheese.
At 400, bake uncovered for 20-25 minutes until cheese is visibly browned on top and bubbly.
Toast baguette bread whole for 5 minutes in oven, then slice up and serve with ricotta & roasted red pepper dip.