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Roasted Red Pepper, Greek Yogurt and Goat Cheese Dip

Spring is about to spring. Before you know it, you will be on the patio with glass of Pinot Grigio in one hand and a spatula for flipping burgers in the other. This dip is the perfect light, healthy and flavorful starter to serve with raw veggies or toasted crackers while firing up the grill.


  • 1 roasted red pepper (you can buy these in the jar, but roasting is so easy)
  • 1 garlic clove
  • 1 cup plain Greek yogurt
  • 1/4 cup crumbled goat cheese
  • Salt and pepper to taste
  • Basil or fresh dill for garnish
  • Assorted vegetables for dipping (carrots, celery, radishes)


If you are roasting the pepper yourself, coat it with olive oil and cook directly on the grill or under the oven broiler, keeping a careful eye and turning frequently. Once the pepper is charred all over, remove it from the heat and place in a paper bag to steam for 10-15 minutes. This will allow the pepper to cool and make it easier to remove the skin.

Gently peel back the outer skin from the red pepper and cut it into strips.

Combine all ingredients except goat cheese, basil or dill into a blender or food processor.

Pulse to blend creating a smooth, creamy but textured dip.

Crumble the goat cheese into the dip and stir to fold in and combine.

Top with a basil leaf or snippets of fresh dill.

Carrots, celery, and in-season radishes are the perfect sides for dipping.

If you are lucky enough to have any leftover once all the veggies are gone, try slathering the rest on top of your burgers once they come off the grill.

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