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Roasted Red Pepper Goat Cheese Dip

Instead of talking about my love of dips (again!), let’s talk about my love of reader inspired recipes. Recently the lovely Jessica shared a recipe for Roasted Red Pepper Goat Cheese Alfredo and asked for help coming up with a more diet friendly version. And let me tell you it looked delicious. I couldn’t wait to get in the kitchen and start experimenting. Roasted red peppers, creamy goat cheese, pasta. I was in. However along the way (I still haven’t perfected a healthier version of the alfredo…yet) I did end up with this delicious dip that’s perfect for summer and I couldn’t help but share. It’s perfect with crunchy veggies, spread on sandwiches, or served with baked chips or pita bread.

Roasted Red Pepper Goat Cheese Dip
Servings: 8
Serving Size: 1/4 cup
Nutritional Information: 101 calories, 6.2g of fat, 3.7g of carbohydrates, .5g of fiber, 7.6g of protein, 1.5g of sugar
Weight Watchers® PointsPlus®: 4 *


  • 2 roasted red peppers (homemade or store bought packed in water and drained)
  • 1 tsp. olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 4 oz. goat cheese
  • 1 cup nonfat Greek yogurt
  • Salt and pepper
  • Optional: pinch thyme, rosemary, oregano, or red pepper flakes


  1. Heat the olive oil in a saute pan and cook the shallots and garlic for 3-5 minutes until fragrant and soft. You can skip this step but reduce the shallot to 1 tbsp. and garlic to 1 clove since the flavor will be stronger if they are raw.
  2. Add everything to a food processor and pulse until just combined.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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1 Response to Roasted Red Pepper Goat Cheese Dip

  1. Suki on May 1, 2014

    HI, not sure where I found the following recipe for Skinny Alfredo Sauce but it is truly delish.

    Skinny Alfredo Sauce
    8 Servings Size: 1/2 cup
    3 Points

    1 head cauliflower, chopped
    1 tbsp olive oil
    1/4 white onion
    2 cloves garlic, minced
    1/2 cup fat free evaporated milk (I couldn’t find fat free so used regular)
    1/2 – 1 cup vegetable broth
    1 cup Parmesan cheese, grated*
    Salt and fresh black pepper

    1. Bring a medium pot of salted water to a boil. Add the cauliflower and simmer for 20-25 minutes until the cauliflower is very tender.
    2. In a saute pan, add the olive oil and onions. Saute over medium heat for about 7 minutes until tender. Add the garlic and cook for 1 minute. Add the evaporated milk and cook for 2 minutes.
    3. Add the cauliflower, onion mixture, Parmesan cheese, chicken broth, salt, and pepper to a blender. Blend until creamy and smooth.

    *My note added to recipe: It is important to use a REALLY good Parmesan. I buy one from Trader Joe’s that has been aged and finely grind it in my small chopper.


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