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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.
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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's in Roasted Red Pepper Dip
- Goat cheese - Choose your favorite brand, just make sure it's plain goat cheese (not honey, etc.) You can use either a log of goat cheese or crumbles.
- Roasted red peppers - Roast your own peppers (2 of them) or buy them already roasted in a jar. Up to you!
- Olive oil - Use your favorite olive oil in this recipe.
- Lemon juice - Fresh lemon juice taste the best. You only need about a quarter of a lemon for this recipe.
- Salt - Salt to taste!
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.
Enjoy with homemade potato chips, fresh veggies, or my Chili Rubbed Chicken Wings.
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.
Happy Hour Drink Pairings
A rich and flavorful dip pairs best with a crisp, refreshing drink. Try my tart apple cider sangria, a classic bee's knees cocktail, refreshing basil gimlet, or make a batch of non-alcoholic pomegranate lemonade.
Don’t Miss These Appetizer Recipes
Looking for more easy appetizer recipes? My baked potato chips and dry-rubbed oven baked chicken wings go perfectly with this red pepper dip. Add in my easy whipped ricotta dip with honey and vegetarian stuffed mushrooms for a balanced appetizer spread at your next party.
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Creamy Roasted Red Pepper Dip with Goat Cheese
Ingredients
- 4 oz goat cheese room temperature
- 6 oz roasted red peppers aprox 2 peppers
- 1 ½ teaspoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
Instructions
- Place everything in a food processor and puree until ingredients are combined and dip is smooth.
- Refrigerate for 1 hour or until ready to use.
Bianca says
You already had me at roasted red pepper! This dip was super easy to prepare and soooo good! Can only highly recommend it
Katy McAvoy says
Yay! I'm so glad you liked it!!
Kristi says
Delicious Super Bowl party snack. We’ve been thinking about trying it as a sandwich or burger spread next. Excited to make it again!
Katy McAvoy says
It would be delicious on burgers and sandwiches. I love using leftover dip with chicken or tossed with hot pasta.
Anonymous says