Roasted Red Pepper Dip

Serve with Tuna Mini Melts with Rosemary, Prosciutto with Pears and Arugula and Portobello Pizzas.


  • 4 roasted red peppers, patted dry and coarsely chopped
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1 endive, leaves separated
  • Pita crisps (such as Stacy’s brand)


Combine peppers and ricotta, salt and pepper in a food processor and process until smooth. Transfer to a small serving bowl and surround with endive and crisps.

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