I first tasted this dip in 2006 when we went to the Olive Oil Tasting in downtown Sonoma. It was a really fun event in the old mission off the square. There was lots of wine, olive oil, snacks, and this yummy dip. The chef from Blackstone winery was mixing up a huge batch of it while we were there. I kept going back for more because it tasted so good with the wine and I wanted to know what was in it! I knew there was basil and roasted red peppers, but I couldn't figure out the rest. I finally asked the chef for the recipe and he led me to their website where they had it posted. You can make this using a food processor, which is how I do it. You can also chop and mix everything by hand if you don't have one it will just be chunkier, which is okay too. One batch makes four cups of dip. So if you are hosting a party, or attending a party, this dip is perfect. It can be made ahead of time and stored in the fridge. Just divide it up in containers and you're all set. O...
Wine, food, travel, fitness, and everyday life.