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Cheesy Roasted Red Pepper Dip

Whether you're entertaining or relaxing, this recipe hits the spot.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. If you use red peppers from a jar (in water), pat dry with a paper towel.
  2. 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.