Roasted Red Pepper Cheese Dip

by Patti on September 27, 2012 · 0 comments

Roasted Red Pepper Cheese Dip Recipe

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!

Roasted Red Pepper Cheese Dip

I found this recipe on How Sweet It Is.  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.


Here, is the recipe taken directly from the How Sweet It Is site.  I hope you enjoy it as much as we did!

Roasted Red Pepper Cheese Dip

Roasted Red Pepper Cheese Dip


  • 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


  1. Preheat oven to 400 degrees F.
  2. If you use red peppers from a jar (in water), pat dry with a paper towel.
  3. In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork.
  4. Place in an oven safe dish, then top with remaining fontina.
  5. Bake for 25 minutes, or until cheese is golden and bubbly on top.
  6. Serve hot with crackers and chips.

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