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

Grace Parisi
December 1996

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Yield:
Makes about 2 1/2 cups
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Ingredients

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Directions

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  • 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.

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  • 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.

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