Roasted Red Pepper and Goat Cheese Dip



This smooth, yet spicy dip has the hidden sweetness of roasted red bell peppers with the tanginess of goat cheese.

Prep time:
Cook time:
Total time: 40 Min


2 red bell peppers

1 thin loaf French or Italian bread, thinly sliced

2 tablespoons olive oil, plus more for the bread
12 ounces soft goat cheese
1 teaspoon sweet smoked paprika
3/4 teaspoon Aleppo pepper flakes (any red pepper flakes will do.)
1/4 teaspoon coarse kosher salt


Preheat the broiler with the pan 4 inches from the heat.

Cut the flat panels off the peppers and place them skin-side up on the broiler pan. Broil until charred, about 10 minutes. Transfer to a plate, one on top of the other (no need to cover with plastic wrap) and let sit until cool enough to handle. Peel and transfer to a food processor.

Preheat the oven to 350 degrees F.

Brush the slices of bread with some oil (or if you prefer you can leave them dry) and toast until crisp, about 10 minutes.

Add the goat cheese, olive oil, paprika, pepper flakes and salt to the food processor with the peppers and process until smooth. Transfer to a bowl and serve with the crostini or crackers.


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