Goat Cheese & Roasted Red Pepper Dip — Large Recipe

Prepare roasted peppers

If using jarred roasted red peppers, drain well and pat dry. If using fresh, roast whole red peppers under a broiler or on a grill until skins are charred on all sides, place in a covered bowl or plastic bag for 10 minutes to steam, then peel, remove stems and seeds, and roughly chop. Measure 3 cups of drained/ chopped peppers.

Blend base

In a food processor, combine the goat cheese (break into chunks), roasted red peppers, Greek yogurt, mayonnaise, olive oil, lemon juice and garlic cloves. Pulse until smooth and uniform, stopping to scrape down sides. Total processing time should be about 1–2 minutes depending on processor strength.

Season

Add smoked paprika, ground cumin, red pepper flakes (if using), kosher salt and black pepper. Pulse 3–4 times to incorporate. Taste and adjust seasoning: add up to 1/2 tsp additional salt or more lemon juice if brighter acidity is desired.

Adjust texture

If dip is too thick, blend in up to 2 tablespoons additional Greek yogurt or 1 tablespoon water at a time until spreadable but still creamy. If too thin, chill 15–20 minutes to firm or add 2–3 tablespoons more goat cheese and re-blend.

Finish

Transfer dip to a large shallow serving bowl (or multiple bowls if preferred). Drizzle the extra olive oil over the surface and sprinkle chopped fresh parsley on top for color.

Make ahead/storage

Dip can be made 1–2 days ahead — cover tightly and refrigerate. Bring to room temperature 20–30 minutes before serving and stir to recombine; re-season if necessary.

Arrange pita wedges around the serving bowl and place assorted vegetables on the platter. Serve the dip at room temperature with a small spoon for spreading. For a large platter, provide extra bowls and napkins.

Portion guidance: recipe yields approximately enough for 10–12 appetizer servings when served with pita and vegetables; place warm or toasted pita if preferred (toast for 3–4 minutes at 375°F / 190°C).