Cool and creamy roasted red pepper dip is delicious with fresh veggies, homemade chips, on chicken, or tossed with pasta - making it a versatile recipe to have on hand.
This five ingredient dip is super easy thanks to roasted red peppers from the store and a food processor. I use my mini food processor to give me (at least the appearance of) a little less to wash.
We’re skipping the cream cheese and sour cream in favor of goat cheese, which keeps the roasted red pepper dip creamy while adding in more flavor. Lemon juice add brightness, and while you can use bottled lemon juice here, squeezing a fresh lemon will make your dip even better.
Roasted red pepper dip can be made hours before you need it or a few days in advance, so it’s both a great last-minute snack and make ahead appetizer - whichever you need it to be!
What You Need
- Goat cheese
- Roasted red peppers
- Olive oil
- Lemon juice
How to Make Roasted Red Pepper Dip
Place everything in a food processor and puree until ingredients are combined and dip is smooth.
Refrigerate for 1 hour or until ready to serve.
Tips on Roasted Red Pepper Dip
Yes! Roast 2 red bell peppers for the recipe. Increase the olive oil in the recipe to 1 tablespoon, and make sure your homemade roasted red peppers are super soft and cooked through before using. You don’t want any crispiness left in the vegetable.
Use it as a dip for pita chips, root chips, potato chips, or fresh veggies. Toss it with hot pasta for an easy sauce. Or my favorite way - dip my Chili Rubbed Chicken Wings in it!
Yes! Make the dip ahead of time and store in the refrigerator for up to 3 days. Stir well before enjoying.
As a dip, it’s meant to be served cold and the texture is the best when chilled. Heating the dip will melt the cheese and give it a much thinner consistency. I only like to do this when tossing it with pasta.
Nothing! This recipe was created around the flavor of goat cheese, so if you don’t like it or don’t eat it - skip this recipe.