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Spicy Pepper Dip
A very hot and spicy dip that is healthy too!!
3 eggs
2 cups of goat yogurt
1 cup of diced portugal peppers
2 TBSP of herbs (I use oregano, basil, thyme, garlic, and rosemary)
2 cups of chopped white onion
1/2 cup of almond paste
1/2 cup milk
8 oz Neufchatel cheese (or cream cheese)


Pull the Neufchatel cheese out and let it sit.

Hard boil the eggs and then let cool.

While the eggs are cooking, dice the white onion and Portugal peppers

In a food processor mix the goat yogurt, Portugal peppers, herb mix, white onion, almond paste, milk and Neufchatel cheese.

When the hard boiled eggs have cooled, remove shells and rinse. Then add to the mixture and continue processing.

When creamy and well processed, pour into whatever serving container you will be using and serve with fresh veggies, pita bread, or whatever you desire.

Immediately refrigerate the unused portion. Use the remainder within 5 days.


This is a spicy and flavorful dip for all to enjoy. It may be too hot for some people and contains egg and nuts, so be careful of food allergies. You can make this recipe without the eggs or nuts if food allergies are a concern.

I entered 18 servings as this recipe makes between 32 and 36 ounces of dip making the serving size 2 ounces. This of course will vary depending on how much dip a person uses.

Preparation Time: 35 Serves: 18
Recipe Origin: United States
Submitted by:
Nick Bach
United States
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