Roasted Jalapeño Dip

This was inspired by a recipe I saw in a magazine. The real recipe calls for Jalapeno halves to be stuffed, then grilled, but with some ingredient additions, I thought it was easier to take the dip cold in a bowl to share as a dip.

Ingredients

• 10 Jalapenos
• 1 cup diced and seeded tomato
• 3 green onions sliced thin
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1 teaspoon sage
• 1 teaspoon + cilantro
• 5 oz goat cheese
• 4 oz softened light or fat free cream cheese
• 2 tablespoons parmesan cheese

Directions

• Preheat oven to 500 degrees
• Cover a baking sheet with foil
• Cut jalapenos in half and carefully de-seed them
• Place peppers on baking sheet and roast in oven until sides begin to brown (10-15 minutes) - half way through flip peppers over
• Once peppers have cooled, dice
• In a medium sized bowl combine peppers with all other ingredients and refridgerate
• Serve with tortilla chips or crackers