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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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4 Cheese Hot Roasted Red Pepper Dip

[heart_this] · Sep 27, 2013 · 22 Comments

4 Cheese Hot Roasted Red Pepper Dip

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

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
Similar Recipes:
Bacon Double Cheese Burger Dip
Pizza Dip
Jalapeno Popper Dip
Spinach and Artichoke Dip
Hot Cheesy Roasted Brussels Sprout Dip
Shrimp Scampi Dip
Hot Melted Caprese Dip

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Reader Interactions

Comments

  1. Tieghan says

    September 27, 2013 at 12:41 pm

    Yes, yes, yes! Love cheesy roasted red pepper dip! This looks just too good!

    Reply
  2. A SPICY PERSPECTIVE says

    September 27, 2013 at 1:37 pm

    Fabulous dip, Kevin! I'm thinking this is going to be perfect for Game Day!!

    Reply
  3. Sara says

    September 27, 2013 at 7:20 pm

    This looks incredible! Definitely makes me want to invite some friends over for a football-watching party. 🙂

    Reply
  4. Sara says

    September 27, 2013 at 7:21 pm

    This looks incredible! Definitely makes me want to invite some friends over for a football-watching party. 🙂

    Reply
  5. Gaby says

    September 27, 2013 at 9:12 pm

    HELL YES!

    Reply
  6. Rocky Mountain Woman says

    September 27, 2013 at 9:13 pm

    Are you on a one man mission to make me gain weight?

    Reply
  7. Jamie | Jamie's Recipes says

    September 27, 2013 at 10:12 pm

    I love roasted red peppers. In fact I have several in my fridge I was going to turn into muhumara –maybe I need to do this outrageous dip instead!

    Reply
  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
  9. Chung-Ah | Damn Delicious says

    September 28, 2013 at 6:18 pm

    This dip is phenomenal! And I love the crostini too – definitely more so than crackers – YUM!

    Reply
  10. Joanne says

    September 28, 2013 at 6:57 pm

    I somehow missed this when you posted it last week! Tragedy. Because with all this cheese and roasted red pepper awesomeness…I need this.

    Reply
  11. Kathleen says

    September 28, 2013 at 10:15 pm

    thank you for putting the nutritional information…greatly appreciated!!!

    Reply
  12. Helene Peloquin says

    September 29, 2013 at 2:28 am

    A fantastic recipe that I would enjoy.

    Reply
  13. Emily says

    September 29, 2013 at 7:52 pm

    Cheesy dip always makes me so happy. This one certainly fits the bill. Nice job!

    Reply
  14. Bev Weidner (Bev Cooks) says

    October 2, 2013 at 2:02 pm

    OH.MY.GOSH, DUDE. Dead.

    Reply
  15. Anonymous says

    November 24, 2013 at 7:09 pm

    Could you do this in a crockpot? This would be a great app to take to work over the holiday season.

    Reply
  16. kevin says

    November 24, 2013 at 7:32 pm

    Gilly: Yes this would definitely work in a crockpot!

    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
  18. kevin says

    January 26, 2014 at 3:36 pm

    Anonymous: Yes, after the roasted peppers have cooled, seal them up and place them in the freezer where they will keep for months!

    Reply
  19. Nevena Banic says

    February 1, 2015 at 4:23 pm

    I love your page. Have made tons of recipes so far. Greetings from Croatia!

    Reply
  20. Anonymous says

    February 6, 2015 at 5:09 pm

    What would you serve this dip along side? Or as an appetizer for what kind of meal?

    Reply
  21. Chris says

    September 14, 2018 at 6:26 pm

    Are you using red bell peppers or a spicy one when you roast them for the dip?

    Reply
    • kevin says

      September 15, 2018 at 11:01 am

      I use bell peppers, though you could add a hot one if you like it spicy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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