Roasted Red Pepper Dip

The best type of party for me is a small get together with friends where everyone brings food to share. That is how I rang in 2012 with S. I decided to try a new recipe for the event. After I committed to what I was bringing I thought, "Oh no! I've never made this before! What if it is awful? What if nobody likes it? This could be a total disaster!" Have no fear...I had a back-up plan.

Roasted Rep Pepper Dip

I found this recipe, Roasted Red Pepper Dip, in The Good Neighbor Cookbook. It sounded like the perfect recipe for a small get together and I could serve it with a veggie tray...or so I thought. The dip contains roasted red peppers, almonds, Parmesan cheese, red wine vinegar, olive oil, garlic, salt and cayenne pepper (some crushed red pepper flakes were tossed in as well). Mix all the ingredients in a food processor until smooth. Very easy to make. I mixed it up and gave it a try. Now I'm expecting it to have a little spice to it (with the cayenne pepper)...but to my surprise it was very cheesy. I was expecting more of a hummus type dip, but I got an alternative to marinara. At this point I'm thinking, "There is no way I can serve this with veggies." Plan B kicks in...I'll still serve it with French bread slices. PERFECT! I ended up taking a veggie tray too. I served it the dip cold, but it would taste great warm. Perhaps put it in a small crock-pot and turn on the warm setting. The dip was good, but next time I would change a few things: 1) add a little more cayenne pepper and red pepper flakes, 2) use a little less Parmesan cheese, 3) use a little more roasted red peppers.

Leftover dip served over orzo pasta with chicken

All the bread was gone, but there was still leftover dip from the party. My first idea for leftovers was to serve it with chicken on top, like a sauce. Sonny baked chicken with crushed red pepper flakes, garlic powder and oregano sprinkled atop the chicken. His creation was very much the make-up-as-I go recipe. I would stop and think about the different spices I'd put on before one flake hit the chicken...but not him. He just does then thinks then does again. I'll admit, I'm a little envious of his cooking style. The chicken was delicious...it had a great kick to it. We warmed up the sauce and served it over orzo pasta with chicken and garlic bread. The (now) red pepper sauce helped balance the spice from the chicken with its cheese flavor...a good combination.

After dinner I got to thinking about other ways to use the leftovers. The next leftover recipe I would try: pizza, with the dip as the sauce. Make a homemade crust, spread with dip (now sauce), and top with various veggies...perhaps some mozzarella cheese.