Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4		seeded roasted peeled	-	-	-	-
garlic	2	heads	roasted squeezed	-	-	-	-
goat cheese	8	ounces	soft	1025.136	4.9216	69.2194	80.7181
virgin olive oil	6	tablespoons		-	-	-	-
basil	7	tablespoons	chopped	4.2665	0.4916	0.5843	0.1187
oregano	3	tablespoons	dried	23.85	6.2028	0.81	0.3852
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
kosher salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.