Roasted Red Pepper Cheese Dip

Roasted Red Pepper Cheese Dip Recipe

I hate when I have lonely, unused roasted peppers lying around. I can tell they just feel deserted and isolated, and all I want to do is to make them feel better.  I’ll let you in on a little secret, but you have to promise not to tell anybody, ok?

The best way to make a lonely roasted pepper feel better is to let it play with cheese.  Look at how happy it is!  All stringy and oozy!

Grated cheese

I found this recipe on “How Sweet Eats“.  If you don’t follow this blog yet, I highly suggest you start, because Jessica always makes me laugh.  I like to laugh, and read about food.

I made this as an appetizer for a meal with Kevin’s family.  I think everyone held back on devouring the entire dip because they were watching Kevin grill some filet mignon and wanted to save room. I can’t blame them….the filets were, of course, insanely good.  I was happy to have leftovers, because the next day I smothered a baked potato in this dip.


Here, is the recipe taken directly from the How Sweet Eats site.  I hope you enjoy it as much as we did!

Roasted Red Pepper Cheese Dip

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Calories 333 kcal


  • 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


  • 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.
Keyword Roasted Pepper Cream Cheese Dip

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