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4 Cheese Hot Roasted Red Pepper Dip

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4 Cheese Hot Roasted Red Pepper Dip
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A hot roasted red pepper dip with no less than 4 kinds of cheese melted into the mix!

The markets have been filled with red peppers these past few weeks and I picked up a rather large basket of them for roasting! I like to make my own roasted red peppers because it is so easy, cheap and good! They keep well in the freezer so I freeze a lot of them for use throughout the winter but I could not resist using a few and this roasted red pepper dip has been on my mind for a while now. This dip is really simple hot melted cheese dip that consists of the roasted red peppers along with no less that four kinds of cheese! I went with a small Spanish theme using manchego as one of the cheeses and I included a touch of smoked paprika. You really cannot go wrong with a hot melted cheese dip and the roasted red peppers really make this one shine!

4 Cheese Hot Roasted Red Pepper Dip
Are the crackers not getting enough dip for you, try crostini!

4 Cheese Hot Roasted Red Pepper Dip
This dip is best served hot.

4 Cheese Hot Roasted Red Pepper Dip

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4 Cheese Hot Roasted Red Pepper Dip

4 Cheese Hot Roasted Red Pepper Dip

Prep Time:10 minutes Cook Time:25 minutes Total Time:35 minutes Servings: 4

A hot roasted red pepper dip with no less than 4 kinds of cheese melted into the mix!

ingredients
  • 2 roasted red peppers, diced
  • 1 teaspoon smoked paprika
  • 4 ounces cream cheese, room temperature
  • 1 cup manchego, shredded
  • 1/2 cup parmigiano reggiano (parmesan), shredded
  • 1 cup mozzarella, shredded
  • pepper to taste
directions
  1. Mix everything, place in baking dish and bake at 350F/180C until golden brown on top and bubbling on the sides, about 20-30 minutes.
  2. Serve hot and enjoy!
Slow Cooker: Mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.
Nutrition Facts: Calories 371, Fat 29g (Saturated 17g, Trans 0), Cholesterol 97mg, Sodium 867mg, Carbs 6g (Fiber 0.5g, Sugars 4g), Protein 20g
Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  8. Anonymous says

    September 28, 2013 at 5:01 pm

    This recipe looks fantastic.
    Please can you elaborate on what you do with all your frozen peppers during winter? I'd love some ideas as I love roasted peppers. Didn't even know you could freeze them.
    I'm new to the kitchen!!

    Reply

  17. Anonymous says

    January 26, 2014 at 3:22 pm

    Do you simply freeze the peppers air-tight after you've roasted and cooled them? And how long do you suppose they'd keep? Thanks!

    Reply

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