Monday, September 12, 2011

Roasted Red Pepper Spread Recipe

This dip or spread is a twist on a recipe from Kalyn's Kitchen. I made it friendly to my diet with chevre goat cheese instead of yoghurt and cream cheese. The chevre adds a mild tartness to the spread. I used this dip/spread on everything from crackers and veggie sticks, to a spread on tortillas for fish tacos. Yummmmm! Everyone loves the mint flavor in the dip.

Roasted Red Pepper Spread

From Inspired by Kalyn's Kitchen

Category Appetizer
Cuisine Healthy, Vegetarian


1 8 oz jar roasted red pepper, drained
1/2 tsp minced garlic
2 Tbsp finely chopped fresh mint
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1/2 C chevre goat cheese
salt to taste

1. Drain roasted peppers and pat dry with paper towels.
2. Add peppers and garlic to food processor and process until blended. 
3. Add remaining ingredients to food processor. Process until smooth.
4. Scoop spread into serving container and serve with crackers or veggie sticks.

Could you bring this appetizer to your next outing or potluck and get kudos from the crowd? Add a comment (to leave a comment, make sure you are at the website).


  1. So glad you liked it. Great idea to use goat cheese.

  2. This sounds soooo good. I wonder if I could use cashews/cashew cheese in place of the goat cheese to make it completely non-dairy? I have a bottle of roasted red peppers in the pantry, I just might give it a try.

  3. Thanks for the inspiration, Kalyn.

    Nancy, cashews would be great to make it non-dairy. Let us know how it turns out and I'll make a note on the recipe.