I hate when I have lonely, unused roasted peppers lying around. I can tell they just feel deserted and isolated, and all I want to do is to make them feel better. I’ll let you in on a little secret, but you have to promise not to tell anybody, ok?
The best way to make a lonely roasted pepper feel better is to let it play with cheese. Look at how happy it is! All stringy and oozy!
I found this recipe on “How Sweet Eats“. If you don’t follow this blog yet, I highly suggest you start, because Jessica always makes me laugh. I like to laugh, and read about food.
I made this as an appetizer for a meal with Kevin’s family. I think everyone held back on devouring the entire dip because they were watching Kevin grill some filet mignon and wanted to save room. I can’t blame them….the filets were, of course, insanely good. I was happy to have leftovers, because the next day I smothered a baked potato in this dip.
AWESOME.
Here, is the recipe taken directly from the How Sweet Eats site. I hope you enjoy it as much as we did!
Roasted Red Pepper Cheese Dip
Ingredients
- 8 ounces cream cheese softened
- 4 ounces asiago cheese freshly grated
- 4 ounces parmesan cheese freshly grated
- 4 ounces fontina cheese freshly grated
- 1 roasted red pepper from a jar/roasted yourself, patted dry and chopped
- 2 slices cooked bacon crumbled
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- If you use red peppers from a jar (in water), pat dry with a paper towel.
- In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork.
- Place in an oven safe dish, then top with remaining fontina.
- Bake for 25 minutes, or until cheese is golden and bubbly on top.
- Serve hot with crackers and chips.