Dip can be addictive.
If you’re not careful, it can disappear very quickly.
If not eaten with a group, it can even be a little dangerous.
This dip is no exception.
It’s called, Roasted Red Pepper Cheese Dip… and it’s amazing.
I made this dip for our New Years party this past weekend.
I’d like to think it was a hit.
You see, there was a group.
#1 most important thing to remember with a dip – always have a group to eat it with 
Here’s what you’ll need:
Cheesy Roasted Red Pepper Dip
(Recipe from here – this blog is AMAZING, check it out!)
- 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 (I learned how to do this myself, but you can also buy them in a jar. Make sure to pat dry with paper towel before you start)
- 2 slices cooked bacon, crumbled
- 1/4 teaspoon black pepper
Preheat oven to 400 degrees F.
First, roast your pepper. I had no idea how to do this, so I googled it. I found step-by-step directions here. Begin by preheating your oven’s broiler.
Use two teaspoons of vegetable oil for each pepper. Coat each pepper evenly with oil.
Arrange the pepper on a baking sheet and place the baking sheet on the highest rack in your oven. Keep a watchful eye on the pepper. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven.
The pepper will be very hot. Using tongs, carefully turn the pepper over, then return the sheet to the oven.
When the tops of the peppers begin to darken again, remove them from the oven and place them into a large bowl. Cover the bowl with plastic wrap, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins.
With the backside of the knife, slit open the side of the pepper and spread them out (ribbed side up). With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper.
Once they have cooled, chop them into small pieces. (I know this seems kind of complicated, but it was actually quite easy.)
In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork.
(Cream Cheese and Asiago Cheese)
(Parmesan Cheese)
(I shaved my own Fontana Cheese)
(Roasted Red Pepper)
(Two pieces of bacon)
(Pepper)
(Mash with a fork – this will take some arm muscle)
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.
Yumm!
Ooey. Gooey. Delicious!
Cheesy Roasted Red Pepper Dip
(Recipe from here – this blog is AMAZING, check it out!)
- 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 (I learned how to do this myself, but you can also buy them in a jar. Make sure to pat dry with paper towel before you start)
- 2 slices cooked bacon, crumbled
- 1/4 teaspoon black pepper
Preheat oven to 400 degrees F.
Roast your pepper. Find a tutorial on how to roast a pepper here.
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.
What’s your favorite type of dip???
This looks so good. Melted cheese yummmmmm!
I might try to make this over the weekend!!
It IS addictive… and oh so yummy.
Cheese and pepper always go well together. Great idea for a dip. Thanks for posting this recipe which I will definitely make one of these days.