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.