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Roasted Red Pepper and Goat Cheese Dip

  • SERVINGS: Makes about 2 1/2 cups
  • FAST
  • VEGETARIAN

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.

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  1. 3 large red bell peppers
  2. 11 ounces mild goat cheese
  3. 3 ounces cream cheese, softened
  4. 2 tablespoons heavy cream
  5. Salt and freshly ground pepper
  6. 1 tablespoon finely chopped fresh flat-parsley
  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.