Roasted Red Pepper and Goat Cheese Dip

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!

Ingredients Nutrition


  1. To roast peppers:.
  2. Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
  3. Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
  4. To make dip:.
  5. Place the red peppers, garlic and cheese in a food processor.
  6. Pulse until smooth.
  7. Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
  8. Place in a serving bowl; stir to make sure that the dip is homogenized.
  9. Cover and refrigerate for 2 hours.
Most Helpful

This one is a winner! I used jarred roasted peppers and once the garlic was roasted it was a breeze to put together. I served it with bagel chips, sliced cucumbers and baby carrots. Everyone loved it.

DDW July 22, 2008

Holy wow this is good. I used the jarred red peppers to speed up the process and it turned out AWESOME!

No Stress Chef December 09, 2007

terrific dip!

logan December 06, 2007