Source: dLife

A healthy dip or snack made with roasted red pepper and goat cheese.

Servings

2 small red bell peppers (or one 7-ounce jar roasted red peppers, drained)
1 red hot chile peppers (or 1 to 2 teaspoons chopped red jalapeno pepper)
8 oz goat cheese , cut up (or cream cheese)
2 tbsp olive oil (or cooking oil)
1 medium garlic cloves , quartered
2 tbsp fresh rosemary (or basil, or oregano; or 1 teaspoon dried rosemary, basil, or oregano, crushed)

1 If using fresh sweet peppers and fresh chile pepper, see directions below to roast them. Cut roasted peppers into pieces.
2 In food processor or blender, combine roasted or bottled peppers, goat cheese, oil, and garlic. Cover and process or blend until smooth. Add rosemary; pulse until combined. Transfer dip to serving bowl.
3 Serve immediately or chill in a tightly covered container for up to two days. Serve with assorted vegetables.

To roast peppers: Preheat oven to 425°F. Halve peppers lengthwise, remove stems, seeds and membranes. (When working with chile pepper, wear plastic or rubber gloves so oils in the chile don't burn your skin.) Line baking sheet with foil, place pepper halves cut side down. Bake 15 to 20 minutes or until skins are blistered and dark. Carefully bring foil up and around the pepper halves to enclose. Let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen the edges of skin; gently and slowly peel off the skin and discard.