Cheesy Roasted Red Pepper Dip

Name: Cheesy Roasted Red Pepper Dip
Yield: 4 (or possibly more depending on other appetizers)
Ingredients: 8 ounces cream cheese; 4 ounces Asiago cheese; 4 ounces Parmesan Cheese; 4 ounces fontina cheese; 1 red bell pepper; 2 lices Bacon; 1/4 teaspoon black pepper

User Reviews

5

2 reviews

Excellent

Servings
4 (or possibly more depending on other appetizers)
Course
Appetizer
Cuisine
American

Cheesy Roasted Red Pepper Dip

Iris Warren

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Ingredients

Servings

8 ounces cream cheese softened
4 ounces Asiago cheese freshly grated
4 ounces Parmesan Cheese freshly grated
4 ounces fontina cheese freshly grated
1 red bell pepper from a jar/roasted yourself, patted dry and chopped, roasted
2 lices Bacon crumbled, cooked
1/4 teaspoon black pepper

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Instructions

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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.