Cheesy Roasted Red Pepper Dip Recipes

CHEESY ROASTED RED PEPPER DIP

Steps:

• 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.

SKILLET CHEESY ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 350°.
• On medium-high, heat the cast iron skillet.
• Once hot, add the crumbled bacon and cook until nearly done; about 3 minutes.
• Add the onions to the bacon and continue cooking until they begin to soften; about 2 minutes
• Drain any bacon renderings and place on medium-low.
• Add the cream cheese, stir until melted, fully incorporating the bacon and onions.
• Stir in the mayonnaise, mustard, garlic, salt, pepper to the creamy bacon and onions.
• Stir in the roasted red peppers and 2 tsp. parsley.
• Slowly mix in the cheddar cheese and ¾ of the pepper jack cheese.
• Once the mixture has a melted and combined, sprinkle the remaining pepper jack cheese on the top.
• Sprinkle the remaining parsley on top of the cheese.
• Bake for 25 minutes.
• Turn broiler on and place under boiler for about 2 minutes or until it's golden brown.
• Remove from oven and serve immediately with crackers, baguettes, or chips.

CHEESY ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels and chop.
• In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in the mayonnaise, onion, garlic, and Dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8×8-ish dish (a pie plate works great). At this point you can pop it in the fridge if you're going to cook it later and you can even prep it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges (mine usually takes 40-45 minutes). Serve immediately.

ROASTED RED PEPPER AND GOAT CHEESE DIP

Steps:

• Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables.

ROASTED RED PEPPER DIP RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix together all ingredients until completely combined.
• Pour mixture into an oven-safe baking dish (I used an 8x8" dish).
• Bake for 15-20 minutes, until the dip is bubbling and starts to brown.
• Serve warm with your favorite crackers, bread, or chips.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP

Steps:

• Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
• Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
• Pour mixture into a slow cooker.
• Sprinkled the remaining mozzarella on top.
• Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

CHEESY MEXICAN DIP WITH ROASTED RED PEPPERS

Steps:

• Mix all ingredients in medium microwaveable bowl.
• Microwave on HIGH 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
• Serve hot with assorted cut-up fresh vegetables.