Red Pepper and Garlic Dip Recipe

Prep Time Cook Time Serves
1h10m 8m 1 cup

It seems everyone has their own version of a red pepper dip. In this version I blacken the red pepper on my gas stove before blitzing it so the skin is easy to remove and the pepper has softened a bit. I also add some hot sauce to give it a kick. Hope you enjoy it!


  • 1 clove garlic
  • 1 red pepper
  • 8 ounces cream cheese
  • 1 tablespoon finely chopped flat leaf parsley
  • 1/2 teaspoon salt
  • 1 teaspoon hot sauce (like sriracha)
  • fresh goat cheese for garnish, optional
  • fresh vegetables for serving


Blacken your red pepper over the flame of your stove, turning carefully with tongs. Continue until most of the skin has blackened and it is starting to soften, about 8 minutes. Place the pepper in a medium size bowl and cover tightly with plastic wrap. Set aside for 30 minutes.

Remove the pepper from the bowl and using a paper towel, peel the skin off. Remove the stem and seeds. Roughly chop and add to your food processor. Add the cream cheese, parsley, salt and hot sauce. Blitz until you have a smooth consistency. Taste and add any more salt or hot sauce you desire. Transfer to a small bowl and cover with plastic wrap. Chill in the fridge for at least 1 hour.

When ready to serve, sprinkle some goat cheese on top. Great served with fresh vegetables or toasted pita for dipping.


You can substitute jarred roasted red peppers for the fresh red pepper if you like.

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