Cheesy Roasted Red Pepper Dip

This cheesy roasted red pepper dip is a great appetizer for your next party. Put it together ahead of time and just bake when you’re ready.

If you are looking for a new appetizer recipe, you should try this dip. It has four cheeses, roasted red peppers and bacon. What’s not to love, right? It’s delicious with tortilla chips, crackers, or pita.

I always try to have snacks and appetizer ingredients on hand, just in case. Planned parties and gatherings are great, but I also love a last minute “come on over and let’s hang out” kind of situation. This particular dip recipe has some not so common cheese in it, so it takes a little more planning. I think this is a lovely appetizer to serve during the holidays. The roasted red pepper color makes it feel like a fall or winter thing to me, but it is certainly delicious any time of the year.

I bought these roasted red peppers to chop up, but you can certainly roast your own if you’d like.

Asiago and Fontina cheese are a little more unusual, but you can find them in the specialty area of your grocery store pretty easily. They both have unique flavors that work well with the parmesan and cream cheese. Add in the flavor of the peppers and some crumbled bacon and what’s not to love?

Here’s what you’ll need:

• 8 oz cream cheese, softened
• 4 oz asiago cheese, grated
• 4 oz fontina cheese, grated
• 4 oz parmesan cheese, grated
• chopped roasted red peppers
• 2 slices cooked bacon, crumbled
• 1/4 t black pepper

First, grate the asiago, fontina and parmesan cheeses. Using a hand mixer, beat the softened cream cheese until smooth. Then add the other cheeses and beat until thoroughly mixed. Chop the red peppers into small pieces. I used three of the pepper pieces, but you can decide how much or little red peppers you’d like. Stir the red peppers into your cheese mixture and finally, stir in the bacon and black pepper.

Transfer your dip into an oven safe baking dish and bake at 350 for 20-30 minutes or until bubbly. Top with fresh chopped parsley for a little freshness.

Serve warm with tortilla chips, pita, or crackers.

Print Recipe

Cheesy Roasted Red Pepper Dip

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appetizer

By Denise Palma

Prep Time: 10 mins – Cooking Time: 30 mins

Ingredients

• 8 oz cream cheese, softened
• 4 oz asisago cheese, grated
• 4 oz fontina cheese, grated
• 4 oz parmesan cheese, grated
• chopped roasted red peppers
• 2 slices cooked bacon, crumbled
• 1/4 t black pepper

Instructions

1

Grate the asiago, fontina and parmesan cheeses.

2

Chop the roasted red peppers.

3

Using a hand mixer, beat the softened cream cheese until smooth.

4

Add the other cheeses and beat until thoroughly mixed.

5

Stir in the peppers, then stir in the bacon and black pepper.

6

Transfer to an oven safe bowl.

7

Bake for 25-30 minutes or until bubbly.

8

Serve with crackers, pita or tortilla chips.