12 oz. jar roasted red peppers, drained and coarsely chopped
1 clove garlic, minced
1/8 cup olive oil
1 cup ricotta cheese
Combine all ingredients in a food processor until smooth. Season to taste with salt and pepper before covering and chilling for at least two hours before service.
4 tsp. olive oil
Preheat oven to 350°F. Combine olive oil and seasoning and brush on flatbreads. Use a pizza cutter to cut flatbread into strips. Arrange strips in single layer on a baking sheet, and bake for 8-10 minutes until chips are golden brown.
When chips have cooled, serve them with the dip.
Wine recommendation—Tassel Ridge Winery Pizzeria & Pasta Too!