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Roasted Red Pepper & Onion Dip


Product Description

Seasoned diced tomatoes are blended with roasted red peppers and onions for a sophisticated and versatile dip.

Suggested Uses

Spread softened goat cheese on a toasted crostini and top with this dip for an elegant appetizer. Mix with plain couscous for a speedy side dish.


1/4 cup Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
2 cloves Garlic, minced
1 tsp. Salt
1/2 tsp. Pepper
1/4 tsp. Red pepper flakes
2 lbs. Yukon Gold potatoes
3 Tbsp. Basil, fresh, julienned

Preheat oven to 375 degrees F. On a parchment lined baking sheet, lay prosciutto flat and bake for 15 minutes until crisp. Set aside. Raise oven temperature to 400 degrees F. Meanwhile, in a large bowl, stir together yogurt, Smoky Fig & Roasted Garlic Spread, garlic, salt, pepper and red pepper flakes. Add potatoes to bowl and toss to coat. Line baking sheet with parchment paper and spread potatoes in a single layer. Bake for 40 - 45 minutes until fork tender. Top potatoes with prosciutto broken into bite-sized pieces and sprinkle with basil. Toss together and transfer to serving bowl.


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