Roasted pepper and Gouda dip



10 min


2 1/2 cups (625 mL)

Roasted pepper and Gouda dip

Andreas Trottmasndorff


  • 1 roasted red pepper
  • 1 jalapeno
  • 2 1/2 cups grated gouda
  • 1 cup regular sour cream
  • 1/2 cup crumbled feta
  • 2 tbsp coarsely chopped fresh coriander


  • Pat red pepper dry with paper towel. Thickly slice. Coarsely chop jalapeño. Place both in a food processor. Add Gouda, sour cream and feta, then whirl until pepper is as fine as you like.
  • Serve right away or, if making ahead, cover and refrigerate up to 2 days. For best flavour, bring to room temperature before serving. Sprinkle with coriander just before serving. Fabulous with tortilla chips, sliced toasted baguette, crackers or flat bread for dipping.

Nutrition (per serving)

  • Calories
  • 35,
  • Protein
  • 1.9 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 2.8 g,
  • Sodium
  • 74 mg.

Hot or cold, this is a test kitchen favourite! We love the spicy kick from jalapeño mixed with Gouda, feta and sour cream, and the roasted pepper adds a festive rosy hue. Make this dip days ahead if you like.

Fondue Dip

For a hot baked dip, follow the method above but replace sour cream with a 250-g block regular cream cheese. Scrape into an oven-safe dish, pretty enough for serving. Bake, uncovered, in top third of preheated 400F (200C) oven until heated through and top starts to brown, 10 to 15 minutes. Sprinkle with coriander just before serving. Place dish on a platter and surround with sliced toasted baguette or pita triangles.