Let's face it: most artichoke dips are pretty shitty. They tend to lack any flavor or personality besides maybe salt. But this version has a great combination of fresh herbs, cheesiness, artichoke tang and sweetness provided by the roasted peppers. It's pretty rad, if I say so myself. It'll make you, along with the spiked eggnog, the hit of the holiday party.
Prep time: 1 cocktail
2 medium bell peppers
10 ounces cherve goat cheese
2 14-ounce cans artichoke hearts, drained (don’t use marinated type)
½ cup dry white wine
½ tsp cayenne pepper, or to taste
2 small cloves garlic
2 TBSP white balsamic vinegar
1 tsp salt
Scant 1 tsp dried thyme
Several good grinds of black pepper (or more to taste)
½ cup parsley, finely minced
Preheat oven to broil.
Put the peppers in or over a foil-lined pan and roast until the tops get nice and blackened—about 15-20 minutes. Flip and repeat. When nice and blackened, remove the peppers from the oven and place in a paper or plastic bag. Seal tightly and set aside until the peppers have cooled enough to handle. Remove stem, seeds, and skin and discard (this is easier under running cold water). Chop up a bit.
Combine peppers and all other ingredients, except parsley in food processor. Process well, until you have a nice smooth consistency. Transfer to a saucepan and stir in parsley. Over medium heat, stir constantly until the dip reaches a boil. Serve warm with pita chips or crackers.