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.
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.