Wednesday, December 18, 2013
Cheesy Roasted Red Pepper Dip
Its cheesy and gooey, pretty much everything you want to eat around the holidays. Yes it may not be the most nutritious recipe out there, but hey the holidays are for eating food that taste good and aren't good for you so that you gain weight and make a new years resolution to exercise...which inevitably ends within the first month. Sigh.
BUT this recipe will get great reviews from friends and family. I personally had this recipe over Thanksgiving break as an appetizer before our big Thanksgiving day meal at my sisters house. She always manages to find such fantastic recipes although I don't know how I haven't tried this one before because it is from a very popular site that I have used quite a few times. The recipe comes from Our Best Bites! It is one of their earlier recipes. They really do have some fantastic recipes in their collection so if your looking for another blog to look through (besides my own of course) then hop on over to them and check it out.
7oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese (3/4 lb)
8oz cream cheese
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard
1. Preheat oven to 350.
2. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.
3. In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers.
4. Place in an 8×8-ish dish (pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even make it a couple of days ahead of time.
5. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min. Serve immediately.
**Randi's Side Notes**
~ I have eaten this dip with Ritz crackers and with a toasted baguette. I liked both!
~ We also ate this the next day after it had gotten cold. It was just as wonderful cold and I actually preferred it better on the Ritz when it was cold.