Cheesy Roasted Red Pepper Dip

Ugh, I am so stuffed. Want to know why I’m so stuffed? Because every single time I cook for you lovely people, I end up eating everything myself. And of course, I have no sense to halve recipes because I feel that doing so is a sin in the kitchen. You go big or go home. Always.

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But really. My roommates rarely eat what I make unless it’s sweet and chocolately like the cookies and brownies I made you last week. Or if they do eat what I’m making, they only try a small serving and leave the rest for me. They are so kind.

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What I’m trying to say is that I spent the entire day yesterday eating this dip. Like devouring it. A. Because I was hungry and hadn’t eaten anything else and B. because I knew I would be cooking the rest of the week and I don’t want too many leftovers. Ugh.

Also, you may notice that this dip is made almost entirely out of cheese. Yes, you heard me correctly, cheese. That mysterious substance that apparently everyone has been obsessed with for their entire lives, which I am only now jumping on the bandwagon for. I spent my Sunday night just searching through Jessica’s cheese tag on her blog trying to find cheese dishes I would make for you this week. I know, bananas. My stomach was so angry at the time because everything looked amazing and I had nothing in my apartment.

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So get ready for cheese overload this week. You might say that it will be a cheese-a-thon, you know, because those absolutely exist. And you know that if I have eaten my weight in this dip that it must be amazing. Super cheesy, super flavorful, and super delicious. Please come over and share it with me since I made way too much for just myself.

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Cheesy Roasted Red Pepper Dip
From the Cheese Queen, How Sweet It Is

Ingredients:
8 ounces cream cheese, softened
4 ounces asiago cheese, grated
4 ounces parmesan cheese, grated
4 ounces fontina cheese, grated
1 roasted red pepper, patted dry and chopped
2 slices cooked bacon, crumbled
1/4 teaspoon black pepper

Directions:
Preheat oven to 400 degrees.

Remove a roasted red pepper from the jar and pat dry. Chop into small pieces and set aside.

In a medium bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper. Mash together with a fork until completely combined. Place in an oven-proof dish, then top with the remaining fontina. Bake for 25 minutes or until the cheese is golden brown and bubbly. Serve hot with chips or crackers and enjoy.

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Please, I’m so full.

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