Cheesy Roasted Red Pepper Dip

When this recipe showed up in my email 3 days before New Years, I knew I needed to eat it, pronto.  Chesse is definitely a food that I cannot live with out, so a recipe that combines four kinds and then calls for them to be melty-ooey-gooey induces something close to salivation. This is by far one of the easiest and yummiest appetizers ever…it’s my new go to for entertaining.

You will need:
8 ounces cream cheese, softened (I used light)
4 ounces asiago cheese, freshly grated
4 ounces parmesan cheese, freshly grated
4 ounces fontina cheese, freshly grated
2 roasted red peppers, patted dry and chopped (from a jar)
2 slices crispy bacon, crumbled
salt & black pepper

Preheat oven to 400 degrees°.  In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly (I used a potato masher).

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 and melty with crackers and pita chips.

serves: 6-8 people as an appetizer
time: 15 hand-on time + 25 minutes baking
from: How Sweet It Is 

Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyEmail this to someonePrint this page
This entry was posted in appetizers & snacks and tagged . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>