A creamy and versatile Mediterranean roasted red pepper dip recipe made with creamy goat cheese is easy to make in less than 10 minutes.
Vegetarian | Gluten-Free | Super Easy
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Tools For This Recipe
- Food processor for blending
- Garlic press: We have the Zulay garlic press and love it. No need to even peel the garlic.
Red Piquillo Pepper Spread
Unlike most of our Spanish tapas recipes, which are traditional dishes I learned to make when living in Spain, this recipe came out of using leftovers. But, that alone is very Spanish.
I created this dip when I wanted to use a few leftover roasted red peppers or piquillo peppers. I had made Spanish tuna stuffed peppers and Ensaladilla Rusa, a Spanish potato salad, all in one weekend. They each called for roasted red peppers, and I ended up with two different types of peppers that needed to be used. Once open, the peppers should be used within a week.
Any type of jarred or canned roasted peppers work for this recipe. Both kinds I used are prepared in olive oil. If you roast your own peppers, that will work too, but add a bit more olive oil to the spread to get the right consistency.
Looking for other Spanish-inspired snacks? Check out our Chorizo Stuffed Mushrooms Recipe.
Ingredients For This Mediterranean Roasted Red Pepper Dip
This roasted pepper dip is super easy to make, in part because it starts with canned or jarred red peppers, which are soaked in olive oil. This makes them soft, sweet, and super tasty right from the start.
The peppers are blended with mild goat cheese, just a typical goat cheese log is fine. You don’t want anything too strong or too earthy (or goaty).
These two main ingredients are blended with salt and black pepper along with a touch of shallot and fresh garlic. Although putting it in a food processor, I like to still mince or press the garlic to ensure there are no large chunks in the dip.
How To Make This Roasted Red Pepper Dip Recipe
This piquillo pepper dip is so easy to make. The only thing is that it is best when the goat cheese is brought to room temperature, at least 30 minutes before blending. This helps the goat cheese blend well. But, if you forget, it’s not the end of the world.
Just add all of the ingredients at one time into a food processor. Blend until smooth. Give a taste to see if you want to add a little more salt or garlic. If it seems dry, or if you aren’t using roasted red peppers that are prepared in olive oil, add a teaspoon of olive oil at a time to get the right consistency.
- 1 cup of roasted red pepper in oil
- ½ of a shallot, finely diced
- 1 garlic clove, minced or pressed
- Sprinkle of salt and black pepper
- 8 ounces of mild goat cheese, room temperature
- Add all ingredients to a food processor.
- Blend until smooth.
- Refrigerate for 30 minutes before serving.
Amount Per Serving: Calories: 206Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 407mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 11g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
How To Serve This Red Pepper Spread
If you can, refrigerator the dip for about 30 minutes before serving to cool it down.
Then, there are so many ways to serve this roasted red pepper dip recipe. It’s so good I’d be happy to eat it on a spoon. We normally eat it with small breadsticks, which are common in Spanish tapas bars. But, it works well with pita chips, tortilla chips, fresh bread, or toasted bread. It also tastes super yummy as a spread for sandwiches or even a burger.