Roasted Pepper and Goat Cheese Spread

Roast peppers or, if you like, you can used the prepared roasted peppers in a jar from the grocery. Once the skins are charred, place peppers in a brown paper bag and allow them to steam and cool to room temperature. While you’re waiting on the peppers, allow the goat cheese to soften.

Skin the peppers and discard the core/seeds. Chop coarsely.

In a separate bowl, stir the softened goat cheese with the pesto (to taste). Stir in raisins and chopped roasted peppers.

You can chill this if eating later, but the dip is best a bit soft, as it makes it spreadable on crackers or sliced baguettes.