3.8 6

Roasted Red Pepper and Goat Cheese Dip

  • Servings: Makes about 2 1/2 cups

Roasted sweet red peppers complement the tangy goat cheese in this smooth and creamy dip. Serve it with vegetables, toasted brioche, breadsticks or pita crisps.

Plus: More Appetizer Recipes and Tips

KEY: Fall, Summer, Roasting, Cocktail Party, Dinner Party, Holiday Open House, Appetizers/starters, Dips & Spreads, Fast, Vegetarian

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  • 3 large red bell peppers
  • 11 ounces mild goat cheese
  • 3 ounces cream cheese, softened
  • 2 tablespoons heavy cream
  • Salt and freshly ground pepper
  • 1 tablespoon finely chopped fresh flat-parsley

How to make this recipe

  1. Roast the bell peppers over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic and let steam for 20 minutes. Peel the peppers, discarding the peels, cores, ribs and seeds.
  2. Transfer the peppers to a food processor or blender and process until finely chopped; set aside 1/2 cup. Add the goat cheese and cream cheese to the processor and puree until smooth. With the machine on, add the cream and process until combined. Transfer to a bowl and stir in the reserved chopped peppers. Season with salt and pepper. Stir in the parsley and serve.

Make Ahead

The dip can be refrigerated for up to 3 days. Allow to return to room temperature.

Contributed By Published December 1996

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